Go Back

Tuna–Noodle Casserole

This classic Tuna-Noodle Casserole features tender flat egg noodles coated in a rich, creamy sauce infused with scallions and dry mustard, mixed with flaky oil-packed tuna. Topped with crispy, buttery breadcrumbs and baked until golden, it's a comforting and hearty meal perfect for any family dinner.
Print Recipe Pin Recipe
Servings: 6 people
Course: lunch/dinner
Cuisine: asian
Calories: 4053
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 10 tbsp. butter
  • Salt
  • 4 1/2 cups about 10 oz. flat egg noodles
  • 5 scallions chopped
  • 3 tbsp. flour
  • 1 1/2 tsp. dry mustard
  • 3 1/3 cups milk
  • Freshly ground black pepper
  • 1 12-oz. can tuna packed in oil, drained and broken into small chunks
  • 1 1/2 cups homemade fresh white bread crumbs

Equipment

  • 1 Large Pot For cooking noodles
  • 1 Baking Dish 9x13-inch or similar
  • 1 Saucepan or Dutch Oven For making the sauce
  • 1 Whisk For smooth sauce
  • 1 Cutting Board and Chef's Knife For preparing scallions

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Bring a large pot of generously salted water to a rolling boil. Add the flat egg noodles and cook according to package directions until al dente. Drain thoroughly.
  3. In a large saucepan or Dutch oven, melt 6 tbsp. of butter over medium heat. Add the chopped scallions and sauté until softened, about 3-4 minutes.
  4. Whisk in the flour and dry mustard. Cook, stirring constantly, for 1-2 minutes to create a smooth roux and cook out the raw flour taste.
  5. Gradually whisk in the milk, adding it slowly to prevent lumps. Bring the mixture to a simmer, whisking frequently, and cook until the sauce thickens to a creamy consistency, approximately 5-7 minutes.
  6. Season the sauce generously with salt and freshly ground black pepper to taste.
  7. Add the drained tuna, broken into small chunks, and the cooked, drained noodles to the sauce in the pot. Stir gently to combine all ingredients thoroughly.
  8. Transfer the entire tuna-noodle mixture into the prepared baking dish, spreading it evenly.
  9. In a small pan, melt the remaining 4 tbsp. butter. Add the fresh white bread crumbs and toss until they are evenly coated. Sprinkle the buttered bread crumbs over the top of the casserole.
  10. Bake for 25-30 minutes, or until the casserole is bubbling around the edges and the bread crumb topping is golden brown and crisp. Let stand for a few minutes before serving.

Notes

For an extra layer of flavor and texture, toast the bread crumbs in a separate pan with a tablespoon of butter until golden brown before sprinkling over the casserole. This ensures maximum crunch and prevents them from getting soggy. Ensure your béchamel sauce is smooth and lump-free by slowly incorporating the milk while whisking continuously. Cook the flour and butter mixture (roux) for a minute or two to cook out the raw flour taste before adding liquid. Taste and adjust seasoning of the sauce generously with salt and freshly ground black pepper before combining with other ingredients, as the noodles and tuna will absorb flavor. Using tuna packed in oil provides a richer flavor and moistness compared to water-packed tuna, contributing to a more luxurious casserole.