Best Tuna Noodle Casserole 2023

 This tuna noodle casserole is the greatest and has the familiar creamy flavor of my youth. The sauce is creamy and flavorful without being overly heavy. The right amount of crunch from the topping and fresh bite from the parsley is achieved. Not to mention that this is a fantastic, inexpensive supper for feeding a large group!


1 package (12 ounces) of egg noodles

split kosher salt, 4 14 tablespoons

4 tablespoons of divided salted butter

divided into 5 tablespoons of olive oil

1 package (8 ounces) of fresh mushrooms, sliced

1 minced tiny white onion

All-purpose flour, 1/4 cup

Milk, two cups

12 ounces of chicken stock

Lemon juice, two tablespoons

Dijon mustard, 1 teaspoon

12 teaspoon of black pepper, ground

1 1/2 cups of white Cheddar cheese, shredded

1 cup of sweet peas, frozen

two drained 6-ounce tuna cans

Panko breadcrumbs, 1 cup

1/4 teaspoon of paprika, ground

2 tablespoons of fresh parsley, chopped finely.



Set the oven to 375 degrees Fahrenheit (190 degrees C). A 9x13-inch baking pan should be greased.


Bring water in a big pot to a boil. Boiling water should be added to with egg noodles, 3 tablespoons of salt, and cook for 6 minutes or until tender but still firm to the biting. Rinse the noodles. Add back to the pot and set aside.


In a big skillet, melt 2 tablespoons butter and 1 tablespoon oil over medium-high heat. Cook the mushrooms and onion together for about 4 minutes, or until the onions are transparent. Add the remaining butter and mix it in well until it melts. Add flour to the vegetable mixture and stir continuously for a minute. Add the milk and stock, stirring constantly, and simmer. 5 minutes of simmering. Add the lemon juice, Dijon mustard, pepper, and 1 teaspoon of salt.


Put the sauce mixture on the noodles you saved. Tuna, peas, and 1 cup Cheddar cheese are all stirred in. Place remaining Cheddar cheese on top of the mixture after pouring it into the baking dish that has been prepared.


In a small bowl, combine the bread crumbs, paprika, remaining 2 teaspoons oil, and 1/4 teaspoon salt. Distribute evenly the bread crumb mixture over the dish.


Bake for 25 to 30 minutes, or until brown and bubbling, in a preheated oven. Serve after adding parsley.

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