Description
The best classic tuna noodle casserole made from scratch with a creamy homemade bechamel sauce, tender egg noodles, tuna, peas, olives, melty cheese, and a crisp panko-Parmesan topping.
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/4 cup minced shallots or onion
- 2 bay leaves
- 2 1/2 cups cold whole or 2% milk
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly grated nutmeg
- 1/2 pound egg noodles
- 10 ounces canned tuna in oil or water, drained
- 2 cups grated provolone or other white melting cheese
- 1 cup frozen peas, thawed
- 1 cup sliced green olives with pimentos, drained
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon finely chopped parsley
Instructions
1. Melt the butter in a medium saucepan or skillet over medium heat.
2. Add the flour and stir until combined, then continue cooking for 4 to 5 minutes until golden and fragrant.
3. Add the shallot or onion and bay leaves, stirring and cooking for about 3 minutes until softened.
4. Whisk in the cold milk all at once and bring to a gentle simmer.
5. Cook, whisking continuously, for 10 to 15 minutes until the sauce thickens.
6. Season with kosher salt and stir in the nutmeg, then remove the bay leaves.
7. Preheat the oven to 375°F.
8. Bring a large pot of water to a boil and cook the egg noodles until al dente, about 2 minutes less than package directions.
9. Reserve 1 cup pasta water, then drain the noodles.
10. Add the drained noodles to a large mixing bowl with the bechamel sauce.
11. Crumble the tuna over the pasta, then add the grated cheese, peas, olives, kosher salt, and black pepper.
12. Gently fold everything together, adding 1 to 2 tablespoons pasta water if the mixture seems too thick.
13. Butter a 2-quart baking dish and pour in the noodle mixture.
14. In a small bowl, mix the panko, Parmesan cheese, and parsley.
15. Sprinkle the topping evenly over the casserole.
16. Cover with foil and bake for 30 minutes.
17. Remove the foil and bake for 10 more minutes, until lightly browned, bubbly, and heated through.
18. Let stand for a few minutes before serving.
Notes
The bechamel cream sauce can be made ahead, cooled, covered tightly, and refrigerated for up to 5 days.
To freeze, place the noodle mixture in an oven-safe container, add the breadcrumb topping, cover tightly, and freeze for up to 3 months.
Bake from frozen for 50 to 60 minutes, or until warmed through and bubbly.
Mozzarella, fontina, gruyere, Monterey jack, or an Italian cheese blend can be used in place of provolone.
Nutrition
- Serving Size: 1 serving
- Calories: 423
- Sugar: 7g
- Sodium: 1083mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 81mg