Tuna Noodle Casserole (From Scratch)
This from-scratch Tuna Noodle Casserole features a creamy porcini mushroom sauce, tender noodles, and fresh peas, baked with cheesy topping for the ultimate comfort dinner.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 5 tablespoons Unsalted butter plus extra for greasing pan
- 1 Medium onion chopped fine
- 1 cup Mushrooms sliced thin
- 0.25 cup Flour
- 0.5 ounce Dry porcini mushrooms broken into pieces
- 1 cup Chicken or vegetable broth homemade or store-bought
- 2 cups Milk hot but not boiling, low-fat okay
- Fresh nutmeg grated
- Salt and pepper to taste
- 12 ounces Wide egg noodles
- 6 ounces Sharp cheddar cheese shredded
- 5 ounce Canned tuna drained, packed in oil or water
- 0.5 to 0.75 cup Frozen or fresh peas blanched or defrosted
- 3 tablespoons Fresh parsley chopped
- 3 to 4 tablespoons Dry breadcrumbs
Instructions
Instructions
- Preheat oven to 375°F and butter a 2-quart baking dish.
- Melt butter in a skillet over medium heat. Add chopped onion and sauté for 5 minutes until softened.
- Add sliced mushrooms and cook for 7 minutes until browned and juices are released.
- Stir in the flour and cook for 1–2 minutes until golden and bubbling.
- Add dry porcini, broth, and hot milk. Stir and simmer for 5 minutes until thickened.
- Season with grated nutmeg, salt, and pepper. Remove from heat.
- Boil egg noodles until al dente, then drain well.
- Combine noodles with sauce, tuna, and peas. Mix gently and transfer to baking dish.
- Top with cheese, parsley, and breadcrumbs. Dot with extra butter.
- Bake for 30 minutes until bubbly and lightly browned. Let rest 5 minutes before serving.
Notes
To reheat, cover with foil and warm in oven at 350°F. Add splash of broth or milk if dry.