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Tuna–Noodle Casserole

This recipe details a classic Tuna-Noodle Casserole, a comforting dish featuring flat egg noodles, flaky tuna, and chopped scallions enveloped in a rich, creamy sauce made with butter, flour, and milk. It's topped with crispy homemade breadcrumbs and baked until golden, offering a satisfying meal for six.
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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 Large Skillet or Saucepan For preparing the sauce
  • 1 9x13 Inch Baking Dish For assembling and baking the casserole
  • 1 Whisk For smooth sauce
  • 1 Small Skillet For toasting breadcrumbs

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Add the flat egg noodles and cook according to package directions until al dente; drain well.
  3. While noodles cook, melt 4 tbsp. of butter in a large skillet or saucepan over medium heat. Add the chopped scallions and cook until softened, about 3-5 minutes.
  4. Stir in the flour and dry mustard into the scallions, cooking for 2 minutes to create a roux.
  5. Gradually whisk in the milk until the sauce is smooth and thickened. Season generously with salt and freshly ground black pepper.
  6. Remove the sauce from heat and gently fold in the drained tuna chunks and cooked noodles.
  7. Transfer the noodle mixture into the prepared baking dish, spreading evenly.
  8. In a small skillet, melt the remaining 6 tbsp. of butter. Add the fresh bread crumbs and cook over medium heat, stirring frequently, until golden brown and crispy.
  9. Sprinkle the toasted bread crumbs evenly over the casserole.
  10. Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown. Let rest for a few minutes before serving.

Notes

For superior flavor, consider using high-quality tuna packed in olive oil; the oil itself can add richness to the sauce. Ensure your roux (butter and flour mixture) is cooked sufficiently, about 2-3 minutes, to eliminate any raw flour taste without browning it too much for a white sauce. When adding milk, whisk constantly to prevent lumps. For an extra layer of flavor and texture, sauté a finely diced onion or a clove of minced garlic with the scallions before adding the flour. A pinch of nutmeg can also elevate the cream sauce. To prevent the casserole from drying out, ensure the noodles are slightly undercooked before combining with the sauce, as they will finish cooking in the oven. For a perfectly golden and crispy topping, sprinkle the toasted breadcrumbs generously just before the final bake. Avoid overbaking, which can lead to a dry casserole; the goal is bubbly sauce and golden topping.