Classic Tuna Noodle Casserole
6 servings15 min prep30 min cookEasy
Sign in to rate this recipe.
The Tale of Classic Tuna Noodle Casserole
Story updated
Tuna noodle casserole rose to fame in mid-20th century America alongside canned tuna and condensed cream of mushroom soup, both wartime and postwar pantry staples that made a filling dinner achievable in minutes. It became a fixture of Cold War-era American home cooking.
Ingredients
Scale:· 6 servings
- 12 oz egg noodles
- 3 tablespoons unsalted butter
- 1 small onion, chopped
- 8 oz mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- 1 cup chicken or vegetable broth
- 10 oz canned tuna, drained
- 1 cup frozen peas
- 1 cup shredded cheddar cheese, divided
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon black pepper
- 3/4 cup crushed buttery crackers or breadcrumbs
- 1 tablespoon melted butter, for topping
Instructions
- 1Preheat the oven to 375 F and cook the egg noodles in salted boiling water until just al dente, then drain and set aside.
- 2In a large saucepan, melt the butter over medium heat and saute the onion and mushrooms for 5 to 6 minutes until softened.
- 3Sprinkle in the flour and cook for 1 minute, stirring constantly, then slowly whisk in the milk and broth until smooth.
- 4Simmer for 5 to 6 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
- 5Stir in the tuna, peas, half of the cheddar, salt, and pepper, then fold in the cooked noodles until evenly coated.
- 6Transfer to a greased 9x13 inch baking dish, top with the remaining cheddar and the crushed crackers tossed with melted butter.
- 7Bake for 20 to 25 minutes until bubbly and golden on top before serving.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.