Tuna and Noodle Casserole from Scratch (No canned soup)
For many of us, casseroles are a nostalgic reminder of favorite dishes from our childhood, often with canned soup featuring heavily as a shortcut to achieve depth of flavor. This recipe, however, is a totally scratch-made tuna and noodle casserole that will leave you feeling satisfied and proud of your culinary achievements.
– 10 oz egg noodles
– 4 tbsp unsalted butter
– 1 yellow onion, diced
– 4 cloves garlic, minced
– 4 tbsp all-purpose flour
– 2 cups whole milk
– 1 tsp Dijon mustard
– 1 tsp Worcestershire sauce
– 1/2 tsp paprika
– 1/2 tsp salt
– 1/4 tsp freshly ground black pepper
– 10 oz tuna, drained and flaked
– 1 cup frozen peas, defrosted
– 1/2 cup Panko breadcrumbs
– 1/4 cup grated Parmesan cheese
1. Preheat your oven to 375°F (190°C).
2. Cook the egg noodles according to package instructions, making sure to cook them until they are al dente. Drain the noodles and set them aside.
3. In a large saucepan, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes or until the onion is translucent. Add the minced garlic and continue to sauté for another minute.
4. Sprinkle the all-purpose flour into the saucepan and whisk until the mixture forms a thick paste.
5. Gradually pour in the whole milk, whisking constantly to prevent lumps from forming.
6. Bring the mixture to a simmer, stirring occasionally, until it thickens and coats the back of the spoon, approximately 8-10 minutes.
7. Remove the pan from the heat and add Dijon mustard, Worcestershire sauce, paprika, salt, and pepper. Stir to combine.
8. Add the tuna and thawed peas to the sauce and stir gently until they are fully coated.
9. Fold in the cooked egg noodles until they are completely coated in the sauce.
10. Transfer the mixture to a 9 x 13-inch baking dish.
11. In a small bowl, mix together the Panko breadcrumbs and grated Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
12. Bake the tuna and noodle casserole for 20-25 minutes or until the top is lightly golden and crispy.
13. Allow the casserole to cool for 5 minutes before serving.
– No canned soup needed for this tuna and noodle casserole made from scratch.
– The egg noodles are cooked al dente and mixed with a homemade creamy sauce flavored with Dijon mustard, Worcestershire sauce, and paprika.
– Tuna and defrosted peas are added to the sauce and folded in with the noodles.
– The casserole is topped with a mixture of Panko breadcrumbs and grated Parmesan cheese to give it a delicious golden and crispy exterior.
– Baked for 20-25 minutes, the result is a comforting, delicious and authentic tuna and noodle casserole.