Tuna noodle casserole is a classic meal that offers comfort and convenience. Although the variations on the dish are many, and most of us have a family tweak that makes it extra special, most home cooks use canned soup, which is an ingredient that because of its high sodium content isn't suitable for everyone. Our recipe instead uses an easy homemade creamy sauce to achieve the perfect texture of a soft and decadent casserole, just the way we remember it.
Ingredients
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Fine salt, as needed
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8 ounces broad egg noodles
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2 ounces (4 tablespoons) unsalted butter, more as needed
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8 ounces mushrooms, sliced
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3 tablespoons all-purpose flour
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2 1/2 cups milk
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1/2 cup mayonnaise
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1 1/2 cups frozen peas, thawed
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2 (5- to 6-ounce) cans tuna in water, drained and flaked
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2 to 3 tablespoons coarsely chopped pimientos, drained
For the Topping:
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1 cup soft fresh breadcrumbs
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2 tablespoons unsalted butter, melted
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1/4 teaspoon fine salt, more to taste
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1 tablespoon finely chopped fresh parsley, for garnish, optional
Description
Gather the ingredients.
Position a rack in the center of the oven and heat to 350 F/180 C. Bring a large pot of well-salted water to a boil. Cook the noodles according to package directions until al dente.
Drain in a colander and rinse under cold water to stop the noodles from cooking further. Set aside.
Melt the butter in a large saucepan over medium heat.
Add the sliced mushrooms and sauté until golden brown and tender.
Add the flour. Cook, stirring continuously until it begins to smell nutty, 1 to 2 minutes.
Gradually add the milk and continue to cook, stirring continuously, until the sauce has thickened.
Stir in the mayonnaise, peas, tuna, and pimientos. Add salt to taste. Bring to a simmer and continue to cook, stirring continuously, 1 minute longer.
Add the noodles to the sauce and stir to combine.
Lightly butter a 2-quart baking dish.
Put the mixture into the prepared baking dish and spread evenly.
To make the topping, add the breadcrumbs, unsalted butter, and salt to a small bowl. Mix well to combine.
Sprinkle the buttered breadcrumbs evenly over the casserole.
Bake until the casserole is bubbly, and the topping is browned, about 25 minutes. Sprinkle with parsley, if using. Serve and enjoy.
