AmericanMain

Homemade Tuna Noodle Casserole from Scratch

Name: Homemade Tuna Noodle Casserole from Scratch
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 12
Cuisine: American
Ingredients: 5 tbsp olive oil, divided; 4 cups sliced mushrooms (button, baby bella, and portabella); 2 tbsp unsalted butter, divided; 1 shallot, peeled and small diced; 2 cloves garlic, finely minced; 2 ribs celery, small diced; 1/2 cup white wine; 3 tbsp all-purpose flour; 4 cups whole milk; 1 tbsp fresh thyme, minced; 1 lb cavatappi or fusilli pasta; 1 lb fresh tuna fillet; Juice of 1/2 lemon; 1 cup peas; 1 cup shredded yellow cheddar cheese; 1 cup shredded white cheddar cheese; Salt and pepper to taste; 1 cup breadcrumbs; 1/4 cup unsalted butter, melted; 1/4 cup shredded yellow cheddar cheese (for topping); 1/4 cup shredded white cheddar cheese (for topping); Fresh parsley, chopped (for garnish, optional)

Elevate the classic comfort-food casserole with a rich, from-scratch cream sauce studded with sautéed mushrooms and aromatic shallots. Tender egg noodles and flaky tuna come together in this creamy bake, finished with a golden top that rivals any nostalgic weeknight favorite. Perfect when you want homemade sophistication without sacrificing the cozy, satisfying soul of this beloved dish.

Prep

15 minutes

Cook

50 minutes

Total

65 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Preheat the oven to 350°F.
2
In a large rondeau pot, add 3 tablespoons of olive oil over high heat. Add the mushrooms and caramelize until well browned, about 7-8 minutes, stirring every 2 minutes or so.
3
Turn the heat down to medium and scrape the mushrooms to one side of the pan. Add 1 tablespoon of butter, shallots, garlic, and celery to the other side of the pan. Sauté until lightly browned and starting to tenderize, about 2-3 minutes.
4
Mix everything together and deglaze with white wine. Cook until the liquid is almost gone, about 1-2 minutes.
5
Stir in the flour completely with the vegetables to create a roux, then pour in the milk and turn to high heat to activate the roux and thicken the sauce.
6
Once the sauce thickens (almost immediately once it begins to boil), finish with thyme, salt, and pepper. Mix until combined, then turn off the heat and set aside.
7
Cook the pasta in a large pot of boiling water according to package instructions. Drain and run cold water over the noodles until cool, then set aside.
8
Season the tuna on both sides with salt and pepper. Sear in 2 tablespoons of olive oil over high heat for 3-4 minutes per side until very browned on both sides and almost cooked through.
9
Set the tuna aside on a cutting board, squeeze on some lemon juice, and rest for 1-2 minutes before chopping into large 1-inch chunks.
10
Add the cooked noodles to the pot with the mushroom sauce. Add the cooked tuna and peas, then mix until combined.
11
Transfer the mixture to a 13x9-inch casserole dish and flatten out.
12
In a medium bowl, mix together the breadcrumbs with melted butter and 1/4 cup each of yellow and white shredded cheddar cheeses.
13
Sprinkle 1 cup each of yellow and white shredded cheddar cheese over the casserole, then top with the breadcrumb-cheese mixture.
14
Bake at 350°F for 20-25 minutes or until lightly browned and heated through.
15
Optionally, garnish with chopped parsley and serve.

🖨 Print recipe

Reviews

Loading reviews…

Write a review

More American recipes

View all →

AmericanMain

Oven-Fried Chicken

⏱ 1 hour 15 minutes

AmericanMain

Baked Mac and Cheese

⏱ 55 minutes

AmericanBreakfast

Avocado Toast with Poached Eggs

⏱ 20 minutes

AmericanMain

Chicken and Dumplings

⏱ 1 hour

Homemade Tuna Noodle Casserole from Scratch

Prep

15 minutes

Cook

50 minutes

Total

65 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Preheat the oven to 350°F.
2
In a large rondeau pot, add 3 tablespoons of olive oil over high heat. Add the mushrooms and caramelize until well browned, about 7-8 minutes, stirring every 2 minutes or so.
3
Turn the heat down to medium and scrape the mushrooms to one side of the pan. Add 1 tablespoon of butter, shallots, garlic, and celery to the other side of the pan. Sauté until lightly browned and starting to tenderize, about 2-3 minutes.
4
Mix everything together and deglaze with white wine. Cook until the liquid is almost gone, about 1-2 minutes.
5
Stir in the flour completely with the vegetables to create a roux, then pour in the milk and turn to high heat to activate the roux and thicken the sauce.
6
Once the sauce thickens (almost immediately once it begins to boil), finish with thyme, salt, and pepper. Mix until combined, then turn off the heat and set aside.
7
Cook the pasta in a large pot of boiling water according to package instructions. Drain and run cold water over the noodles until cool, then set aside.
8
Season the tuna on both sides with salt and pepper. Sear in 2 tablespoons of olive oil over high heat for 3-4 minutes per side until very browned on both sides and almost cooked through.
9
Set the tuna aside on a cutting board, squeeze on some lemon juice, and rest for 1-2 minutes before chopping into large 1-inch chunks.
10
Add the cooked noodles to the pot with the mushroom sauce. Add the cooked tuna and peas, then mix until combined.
11
Transfer the mixture to a 13x9-inch casserole dish and flatten out.
12
In a medium bowl, mix together the breadcrumbs with melted butter and 1/4 cup each of yellow and white shredded cheddar cheeses.
13
Sprinkle 1 cup each of yellow and white shredded cheddar cheese over the casserole, then top with the breadcrumb-cheese mixture.
14
Bake at 350°F for 20-25 minutes or until lightly browned and heated through.
15
Optionally, garnish with chopped parsley and serve.

Reviews

Loading reviews…