Description
If you are a tuna lover, you must try The Best Old-Fashioned Tuna Noodle Casserole from scratch ever—and I promise, I’m not exaggerating! This creamy, cheesy, and comforting casserole will convert even the most skeptical canned tuna eater.
Ingredients
- For the Casserole:
- 12 ounces egg noodles (¾ pound)
- 3 tablespoons butter
- 8 ounces mushrooms, chopped
- ¼ cup celery, diced
- ¼ cup onion, diced
- 1 teaspoon chicken bouillon or salt
- ½ teaspoon black pepper, freshly ground if possible
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup chicken broth
- ½ cup Monterey Jack cheese, shredded
- ½ cup cheddar cheese, shredded
- 3 cans (5 oz each) solid albacore tuna, packed in water and drained
- 1 ½ cups frozen peas
- For the Topping:
- 1 cup Ritz crackers, crushed
- 2 tablespoons butter, melted
- ½ cup Monterey Jack cheese, shredded
Instructions
1. Cook the noodles according to the package directions and drain well. Rinse lightly with cold water to prevent sticking.
2. Heat the oven to 425°F. Spray a 9×13 inch pan with cooking spray.
3. Melt the butter in a large saute pan and add the mushrooms, celery, and onion. Saute for 5 minutes. Season with the bouillon and pepper.
4. Push the vegetables to the edge of the pan and stir in the flour, then brown for a minute.
5. Whisk in the milk, cream, and broth, and continue whisking until the sauce thickens lightly.
6. Add the cheeses and stir until melted.
7. Add the tuna, noodles, and peas, and stir until well combined.
8. Spread the mixture evenly in the prepared pan.
9. Combine the crushed Ritz crackers and melted butter, then sprinkle over the noodles and top with shredded cheese.
10. Bake for 20 minutes until bubbly and the top is lightly browned.
Notes
Use cream soup: This recipe is made without soup, but you can substitute a can of cream of mushroom or celery for the heavy cream and broth if preferred.
Simmer the sauce long enough: Ensure the sauce thickens before mixing with tuna and peas to keep the dish creamy and not watery.
Avoid swapping the noodles: Egg noodles are essential for their lighter, fluffier texture.
Nutrition
- Serving Size: 1 serving
- Calories: 526
- Sugar: 8g
- Sodium: 411mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0.4g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 116mg