Tuna Casserole
A from-scratch tuna casserole built on a real velvety mushroom béchamel instead of canned soup, with tender egg noodles, sweet peas, and sharp cheddar under a crackling butter-crumb crust. It is the exact weeknight comfort you remember, minus the gluey texture and salt overload.
Boil egg noodles just shy of done, build a quick mushroom béchamel from butter, flour, milk and a splash of the pasta water, then fold in drained oil-packed tuna, peas, and cheddar. Spread into a buttered 9x13, top with panko tossed in melted butter, and bake at 400F (205C) until the sauce bubbles at the edges and the crust is deep gold, about 25 minutes. Rest 10 minutes so the sauce sets before serving.
- Skip the canned soup: a 5-minute roux-based béchamel gives you real flavor and full control over salt.
- Undercook the noodles by 2 minutes; they finish cooking in the oven and won't turn to mush.
- Oil-packed tuna beats water-packed here for richer flavor and a moister casserole.
Equipment
- Large pot for boiling pasta
- 9x13-inch (3-quart) baking dish
- Large saucepan or Dutch oven
- Whisk
- Box grater
- Colander
食材
Noodles and topping
- 340 g Wide egg noodles, about 6 cups dry
- 60 g Panko breadcrumbs
- 28 g Unsalted butter, melted (for topping)
- 20 g Grated Parmesan, optional, for the crust
Mushroom béchamel and filling
- 56 g Unsalted butter
- 225 g Cremini or white mushrooms, sliced
- Yellow onion, finely diced, 1 medium
- Garlic, minced, 2 cloves
- 35 g All-purpose flour
- 600 ml Whole milk, warmed
- 240 ml Low-sodium chicken or vegetable broth
- Dijon mustard, 1 tsp
- Fresh lemon juice, 1 tbsp
- 170 g Sharp cheddar, grated, divided
- 300 g Oil-packed tuna, drained, flaked into chunks
- 150 g Frozen peas, no need to thaw
- Kosher salt, 1 tsp, plus more to taste
- Freshly ground black pepper, 1/2 tsp
- Fresh dill or flat-leaf parsley, chopped, 2 tbsp, optional, to finish
步驟
- 步驟01
Position a rack in the center and heat the oven to 400F (205C). Butter a 9x13-inch baking dish. Bring a large pot of well-salted water to a boil, add the egg noodles, and cook 2 minutes short of the package's al dente time; they should still have a firm bite. Before draining, reserve 240 ml (1 cup) of pasta water. Drain and set aside.
- 步驟02
In a large saucepan or Dutch oven, melt the 56 g (4 tbsp) butter over medium-high heat. Add the mushrooms and a pinch of salt and cook, stirring occasionally, until they release their liquid and it evaporates and the edges brown, 6 to 8 minutes. Add the onion and cook until soft and translucent, about 4 minutes, then stir in the garlic and cook 30 seconds until fragrant.
- 步驟03
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 to 2 minutes to eliminate the raw-flour taste. Whisking continuously, pour in the warm milk in a steady stream, followed by the broth. Bring to a gentle simmer and cook, whisking often, until the sauce thickens enough to coat the back of a spoon, 4 to 6 minutes. Loosen with a splash of the reserved pasta water if it gets too thick.
- 步驟04
Off the heat, whisk in the Dijon, lemon juice, 1 tsp kosher salt, and the black pepper. Add 115 g (1 cup) of the cheddar a handful at a time, stirring until melted and smooth. Taste and adjust salt now, before the tuna goes in, since the tuna and cheese both carry salt.
- 步驟05
Add the flaked tuna, frozen peas, and drained noodles to the sauce. Fold gently with a silicone spatula just until everything is coated, keeping the tuna in meaningful chunks rather than shredding it to paste. The mixture should look loose and saucy; it will tighten as it bakes. Loosen with more pasta water if needed.
- 步驟06
Scrape the mixture into the buttered dish and spread level. Scatter the remaining 55 g (1/2 cup) cheddar over the top. In a small bowl, toss the panko with the 28 g (2 tbsp) melted butter and the Parmesan until evenly coated, then sprinkle over the casserole in an even layer.
- 步驟07
Bake at 400F (205C) until the sauce bubbles vigorously at the edges and the crumb topping is deep golden brown, 22 to 28 minutes. If the top browns before the center is bubbling, tent loosely with foil. For extra color, run it under the broiler for the last 1 to 2 minutes, watching closely.
- 步驟08
Let the casserole rest 10 minutes; the sauce sets from soupy to spoonable and slices cleanly instead of sliding apart. Finish with the chopped dill or parsley and serve warm.
Make ahead
Assemble the casserole up to 24 hours ahead, but hold off on the panko topping. Cover and refrigerate. When ready to bake, add the buttered crumbs and bake straight from the fridge, adding 8 to 10 minutes to the time and checking that the center is piping hot. You can also freeze the fully assembled, unbaked casserole (without topping) for up to 2 months; thaw overnight in the fridge before baking.
Storage
Cool leftovers, then cover and refrigerate up to 4 days. Reheat individual portions in the microwave with a splash of milk to loosen the sauce, or warm a larger amount covered at 350F (175C) for 15 to 20 minutes. The topping softens in the fridge; re-crisp under the broiler for a minute if you want the crunch back. Freezing is possible but the sauce can turn slightly grainy on thaw.
Variations
Classic potato chip crust
Swap the panko for 2 cups crushed kettle-style potato chips (skip the extra butter, since the chips carry their own fat). It is the retro finish many people grew up with and it stays shatteringly crisp.
Gluten-free
Use gluten-free wide egg noodles and thicken the sauce with 3 tablespoons cornstarch slurried into the cold broth instead of the flour roux. Top with gluten-free panko or crushed rice crackers.
Spicy pimento
Stir in a drained 4-oz jar of diced pimentos and 1/4 teaspoon cayenne, and swap half the cheddar for pepper jack. It nods to a pimento-cheese tuna casserole and wakes the whole dish up.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
常見問題
Can I make tuna casserole without canned soup?
Absolutely, and it is worth it. This tuna casserole skips the can entirely: a quick béchamel of butter, flour, milk, and broth takes about five minutes and gives you a silkier sauce, real mushroom flavor, and full control over the salt. Once you make it from scratch you won't miss the soup.
Should I use water-packed or oil-packed tuna?
Oil-packed tuna gives a richer flavor and a moister casserole, and it is what we recommend here. Water-packed works fine if that is what you have; just drain it well and consider adding an extra tablespoon of butter to the sauce to make up for the leaner texture.
Why did my tuna casserole turn out dry or gummy?
Two usual culprits. First, fully cooked noodles keep absorbing sauce in the oven and turn gummy, so cook them 2 minutes short. Second, the sauce should look distinctly loose and soupy before baking because the noodles and tuna soak up liquid as it cooks. If in doubt, add a splash more milk or reserved pasta water before it goes in the oven.
What are the best noodles for tuna casserole?
Wide egg noodles are the classic and best choice; their curls hold sauce and their tender bite suits the dish. Short pastas like rotini, cavatappi, or medium shells also work well. Avoid long strands like spaghetti, which don't fold evenly into a casserole.
Can I freeze tuna casserole?
Yes. Freeze it fully assembled but unbaked and without the crumb topping for up to 2 months, then thaw overnight in the fridge, add the topping, and bake. Baked leftovers also freeze, though the dairy sauce can turn slightly grainy on reheating; a splash of milk stirred in while warming smooths it back out.
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