The Comfort King Proper Cheesy Tuna Noodle Casserole Made From Scratch

Proper Tuna Noodle Casserole From Scratch

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Preparation time:20 Mins

Cooking time:50 Mins

Servings:6 generous servings

Ingredients:

• 340 g (12 oz) wide egg noodles
• 1 tbsp (15 ml) olive oil
• 1 medium yellow onion, finely diced
• 2 stalks celery, finely diced
• 1 clove garlic, minced
• 230 g (8 oz) frozen peas (do not thaw)
• 2 x 140 g (5 oz) tins of good quality tuna, packed in water or oil, very well drained
• 6 tbsp (85 g) unsalted butter (for sauce)
• 6 tbsp (45 g) all-purpose flour
• 600 ml (2 ½ cups) whole milk, warmed slightly
• 120 ml (½ cup) chicken or vegetable stock
• 1 tsp salt
• ½ tsp freshly ground black pepper
• ¼ tsp cayenne pepper (optional)
• 1 tsp Dijon mustard
• 180 g (1 ½ cups) sharp Cheddar cheese, grated
• 60 g (½ cup) grated Gruyère or Parmesan cheese (for sauce)
• 60 g (1 cup) Panko breadcrumbs (for topping)
• 2 tbsp (30 g) unsalted butter, melted (for topping)
• 2 tbsp grated Parmesan cheese (for topping)

Instructions:

• Prepare the Noodles: Cook the egg noodles in salted boiling water, subtracting 2 minutes from the suggested package cooking time (they will finish cooking in the oven). Drain the noodles thoroughly and set them aside.
• Sauté the Aromatics: Preheat the large skillet or Dutch oven over medium heat with 1 tbsp olive oil. Add the diced onion and celery. Sauté gently until softened and translucent, about 5–7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant. Remove vegetables from the skillet and set aside.
• Master the Béchamel Sauce: Return the empty skillet to medium-low heat. Add 6 tbsp of unsalted butter and melt completely. Sprinkle in the 6 tbsp of flour. Whisk continuously for 2 minutes to cook out the raw flour taste (making the roux). Gradually pour in the warm milk, whisking constantly to prevent lumps. Once the milk is incorporated, whisk in the stock.
• Thicken and Finish Sauce: Increase the heat slightly and bring the sauce to a gentle simmer, whisking occasionally, until it thickens sufficiently to coat the back of a spoon (about 5–8 minutes). Remove from the heat. Stir in salt, pepper, cayenne, and Dijon mustard. Add the grated Cheddar and Gruyère/Parmesan. Stir until the cheese is completely melted and the sauce is smooth and glossy.
• Assemble and Prepare for Baking: Preheat the oven to 190°C (375°F). Gently fold the cooked, slightly underdone noodles, the sautéed onion/celery mixture, the frozen peas, and the well-drained tuna into the creamy cheese sauce. Pour the mixture evenly into a prepared 9x13 inch casserole dish.
• Bake and Serve: In a small bowl, mix the Panko breadcrumbs, melted butter, and 2 tbsp of Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the casserole. Bake for 25 minutes, or until the sauce is bubbly and the topping is beautifully golden brown. Allow the casserole to rest for 5–10 minutes before serving.

Nutrition Facts

Calories	2291 kcal
Protein	30.6 g
Fat	83.1 g
Carbs	84.5 g
Fiber	16.5 g
Sodium	1282 mg

Recipe Info

Category	Main Course
Cuisine	American

Moving Past the Can: Why Scratch Sauce Matters

For many of us, the Classic Tuna Noodle Casserole holds a deep, nostalgic spot in our culinary memory, but often, that memory involves a slightly gloppy, overly salty experience dependent entirely on a can of condensed soup. It’s time to move past those shortcuts and discover how truly luxurious this dish can be when built on a proper foundation. Crafting a classic tuna noodle casserole from scratch isn't significantly harder than using canned goods, yet the results are transformative. By controlling the fat, seasoning, and dairy content, we achieve a velvety, sophisticated richness that transforms this humble dish into the Best Tuna Casserole —a truly elegant Tuna Pasta Bake . This intentional approach guarantees a superior texture, depth of flavor, and allows us to completely customize the creaminess, setting a new standard for this comforting staple without relying on that traditional, canned-soup base.

Preparing for the Perfect Classic Tuna Noodle Casserole

Success in mastering any comfort food relies on careful preparation and understanding the core techniques. This recipe is considered Easy-Medium because while the ingredients are simple, the scratch-made sauce requires foundational focus.

The Alchemy of a Roux: Achieving Peak Creaminess

The secret to our luxurious, cohesive sauce—and the reason we can boast a classic tuna noodle casserole no soup approach—is the roux. A roux is the cooked mixture of equal parts fat (in our case, unsalted butter) and flour. When cooked for just a couple of minutes until sandy and nutty, this mixture eliminates the raw flavor of the flour and provides the essential thickening agent that prevents the sauce from separating or becoming watery. This is the cornerstone technique that ensures our creamy base holds up beautifully during the baking phase.

Defining Comfort: What Makes This Casserole 'Classic'?

A truly Classic Tuna Noodle Casserole Recipe combines three non-negotiable elements: a rich, savory cream sauce, tender pasta, and an irresistible crunchy topping. Our recipe defines its classic status through the use of sharp Cheddar and the savory depth of Gruyère or Parmesan cheese mixed into the béchamel, complemented by the inclusion of sweet peas and crunchy celery and onion. Most importantly, we utilize classic tuna noodle casserole with egg noodles , whose wide, tender shape is ideal for soaking up the creamy sauce without becoming overly heavy.

Essential Equipment Check: From Skillet to Casserole Dish

Having the right gear makes the process smooth. You will need a large pot capable of boiling the wide egg noodles, a sturdy, deep skillet (or a Dutch oven) for sautéing the aromatics and building the sauce, and, crucially, a reliable whisk to ensure a lump-free béchamel.

Finally, the entire operation will come together in a standard 9 x 13 inch (approximately 3-litre capacity) casserole dish, which provides ample surface area for a perfect golden crust.

All the Components for Our Creamy Casserole Base

The foundational success of this meal relies on balancing the robust savory ingredients with the rich, dairy-based sauce. The base requires the main components—the classic tuna noodle casserole with egg noodles , the flaky tuna, and a quartet of flavor enhancers (onion, celery, garlic, and frozen peas). For the béchamel, we require unsalted butter and all-purpose flour for the roux, whole milk and stock for the liquid base, and a generous mix of sharp Cheddar and Gruyère/Parmesan to make it decadently cheesy. Finally,, the topping demands Panko breadcrumbs (or crushed Ritz crackers for a very traditional crunch), melted butter, and extra Parmesan for that final golden finish.

Expert Ingredient Prep and Scaling Considerations

A little attention during the prep stage ensures maximum flavor and optimal texture.

Choosing Your Catch: Canned Tuna vs. Pouched Tuna (Water or Oil?)

The quality of your main ingredient matters. While canned is fine, choose good quality tuna, preferably those packed in olive oil for superior flavor, though tuna packed in water is also acceptable. The most critical step here, regardless of packing liquid, is draining.

If excess water or oil leaches into your homemade béchamel sauce, it risks thinning the sauce or causing it to separate. You must drain the tuna ruthlessly—it should be almost dry.

Must-Have Pantry Staples and Fresh Aromatics

The complexity of flavor that lifts this dish above a simple Tuna Casserole comes from the sautéed aromatics: finely diced yellow onion and celery, and a touch of minced garlic. These are cooked until beautifully translucent before the sauce build begins. Plus,, pantry powerhouses like Dijon mustard and a whisper of cayenne pepper (for subtle warmth, not heat) are added to the sauce to provide essential depth and balance the richness of the dairy.

Elevating the Crunch: Selecting the Ideal Topping

The topping provides the essential textural counterpoint to the creamy filling. We use Panko breadcrumbs, which are lighter and crispier than standard breadcrumbs. However, if you are aiming for true nostalgia, crushed Ritz crackers mixed with melted butter and Parmesan offer a salty, buttery richness that defines many vintage versions of this Tuna Noodle Casserole Easy recipe.

Draining and Flaking the Tuna Properly

Once drained, gently flake the tuna with a fork. You want distinct, flaky pieces, not a mash. This ensures the tuna is distributed evenly throughout the casserole without disintegrating entirely into the sauce during the baking process. We need 10 oz total of well-drained tuna for six generous servings.

Why Noodle Choice Impacts Texture

We rely on wide egg noodles for their quick cooking time and tender texture. Crucially, the noodles must be undercooked by at least two minutes before mixing them into the sauce. Since they will finish cooking and absorbing the liquid during the 25-minute oven bake, starting them perfectly al dente or slightly under ensures they emerge tender, not mushy—the key to perfect texture in this Classic Tuna Noodle Casserole .

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Phase One: Building the Rich, Homemade Cheese Sauce

The heart of this recipe is the scratch-made sauce, which is simple to master but requires focused attention. After sautéing the onion, celery, and garlic and setting them aside, the skillet is used to create the béchamel. First, the butter is melted over medium-low heat. Next, the flour is whisked in rapidly to form the roux.

This mixture must be cooked for two full minutes until lightly sandy and fragrant to eliminate the raw flour taste.

Assembly and Baking the Classic Tuna Noodle Casserole

Once the sauce base is complete, the final assembly is quick and rewarding.

Mastering the Melt: Whisking the Velvety Roux

After cooking the roux, the sauce truly begins. Maintaining medium-low heat, slowly pour in the slightly warmed whole milk while whisking continuously. This prevents the formation of lumps. Follow this with the stock, which adds a layer of savory background flavor missing in strictly dairy-based sauces.

Infusing Flavor: Adding Broth and Dairy Gradually

Continue whisking the sauce until it comes to a gentle simmer. At this stage, it will visibly thicken, coating the back of a spoon beautifully. Remove the pan from the heat immediately. Stir in the salt, pepper, cayenne, and Dijon mustard. Finally, add the grated sharp Cheddar and Gruyère/Parmesan, stirring until the cheese is completely melted and the sauce is glossy and smooth. This is your velvety base for the classic tuna noodle casserole from scratch .

Folding in the Filling: Noodles, Peas, and Flaky Tuna

Gently fold the undercooked classic tuna noodle casserole with egg noodles , the sautéed aromatics, the frozen peas, and the well-drained tuna into the finished cheese sauce. Handle this step with care to avoid breaking the delicate noodles or mashing the tuna. Once combined, pour the entire mixture into your prepared 9x13 inch casserole dish. This straightforward combination process is what makes this a Tuna Noodle Casserole Easy method, despite the homemade sauce.

The Golden Finish: Baking Until Bubbly and Crisp

Preheat your oven to 190° C ( 375° F). Prepare the topping by mixing the Panko, melted butter, and extra Parmesan. Sprinkle the mixture evenly over the casserole. Bake for approximately 25 minutes, or until the edges of the sauce are bubbling hot and the topping has achieved a deep, appealing golden-brown hue. Let the casserole rest for 5– 10 minutes after removal; this resting period is crucial for allowing the sauce to set up perfectly, making serving cleaner and the texture ideal.

Customizing Your Comfort: Creative Casserole Variations

While this rendition achieves peak comfort, the basic structure of the Tuna Pasta Bake is highly versatile. For a sophisticated twist, substitute the canned tuna entirely with two tins of smoked mackerel; the smoky flavor adds a rich, robust counterpoint to the creamy cheese. Alternatively, for those who love earthy depth, sauté about 120g of sliced cremini or chestnut mushrooms with the onion and celery. If you crave heat, stir in a finely diced jalapeño or a teaspoon of sriracha sauce right into the béchamel, transforming the warmth of the cayenne into a pronounced kick.

Frequently Asked Questions About Tuna Bakes

Seafood Switch-Ups: Substituting Salmon or Mackerel

If tuna isn't your preferred catch, this Tuna Casserole base works beautifully with other canned or smoked seafood. Canned salmon is a popular alternative, providing more omega-3s and a deeper pink color. As mentioned above, smoked mackerel offers a truly gourmet upgrade, turning this classic comfort food into a high-end dinner party feature.

Adding Zest: A Touch of Citrusy Flavor Depth

Rich, creamy dishes benefit immensely from a bright counterpoint. While not baked into the casserole itself, you can lift the entire Classic Tuna Noodle Casserole by stirring a squeeze of fresh lemon juice into the finished cheese sauce before assembly, or serving the final dish alongside sharply pickled red onions or cornichons, whose vinegar tang cuts through the fat beautifully.

Making Ahead: Storage and Reheating Tips

You can assemble the casserole completely (including the topping) up to 24 hours in advance. Store it tightly covered in the refrigerator. When ready to bake, add 10– 15 minutes to the baking time since you are starting from a chilled state. Leftovers should be refrigerated and are best reheated in a 175° C ( 350° F) oven, covered with foil, to maintain moisture.

Nutritional Breakdown (Per Serving Estimate)

This rich, scratch-made Tuna Noodle Casserole Recipe yields about 520–550 kilocalories per generous serving (based on six servings and using whole milk). It delivers a hearty 35 grams of protein and around 35–40 grams of carbohydrates, making it a truly sustaining, calorie-dense meal suitable for cold weather or family gatherings.

Troubleshooting Dry Casseroles: Hydration Fixes

A dry casserole usually stems from either overcooking or too much liquid absorption. If your finished sauce feels too thick before assembly, simply whisk in an extra half-cup of warmed milk or stock to achieve the desired viscosity. Remember that moisture is absorbed by the undercooked noodles during baking.

If you are worried about excessive drying during the bake, particularly during reheating, you can substitute a portion of the butter in the roux with additional stock for a marginally lighter, more hydrated base.