Classic Tuna Noodle Casserole
50 min
|
intermediate
Recipe by Eunice
Introduction
Meet the tuna noodle casserole you actually want seconds of. Creamy from half and half and Greek yogurt, nicely seasoned with garlic, thyme, Dijon, and veggie bouillon, plus sweet peas and tuna in olive oil.
Great for weeknights or potlucks, it skips canned soup for a quick stovetop sauce and bakes up with a bubbly, crisp-cheesy top.
Ingredients (8 servings)
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Ingredients for the Casserole
- 16 oz egg noodles egg noodles 16 oz
- 2 Tbsp salted butter salted butter 1 oz
- 1 small onion, finely diced onion 1 ct small
- 1 shallot, finely diced shallots 0.1 lb
- 2 cloves garlic, minced garlic 0.18 head
- 2 Tbsp all-purpose flour all-purpose flour 0.03 lb
- 1 cup chicken broth chicken broth 8 fl oz
- 1 cup half-and-half cream half-and-half cream 8 fl oz
- 2 tsp granulated vegetable bouillon granulated vegetable bouillon 0.28 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ½ tsp dried thyme dried thyme 0.01 oz
- ½ tsp Dijon mustard Dijon mustard 0.1 oz
- ½ cup plain whole-milk Greek yogurt plain whole-milk Greek yogurt 0.27 lb
- 3 cans (5 oz each) tuna in olive oil, drained tuna in olive oil 3 cans (5 oz each)
- 1 cup frozen green peas frozen green peas 5.46 oz
- 1 cup shredded white cheddar cheese shredded white cheddar cheese 4 oz
Ingredients for the Topping
- ½ cup shredded white cheddar cheese shredded white cheddar cheese 2 oz
- 1 Tbsp unsalted butter, melted unsalted butter 0.5 oz
How to Make Classic Tuna Noodle Casserole
-
Preheat and prep the dish
Heat the oven to 375 F and lightly butter a 9x13 inch or 3 quart baking dish so nothing sticks.
-
Cook the noodles just shy of al dente
Boil the egg noodles in well-salted water until 1 to 2 minutes under package time, then drain and set aside.
Reserve 1/2 cup pasta water in case you want to loosen the mixture later.
-
Soften the aromatics
Melt 2 tablespoons salted butter in a large skillet over medium heat, then cook the onion and shallot until translucent and sweet, about 4 to 6 minutes.
Stir in the garlic and cook 30 seconds until fragrant, not brown.
-
Build the roux
Sprinkle in the flour and stir for 1 minute to cook off the raw taste and form a paste.
-
Whisk in liquids and season
Gradually whisk in the chicken broth, then the half and half, smoothing any lumps as you go.
Add the vegetable bouillon powder, salt, black pepper, dried thyme, and Dijon, and simmer 3 to 5 minutes until the sauce is thick enough to coat a spoon.
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Finish with Greek yogurt
Turn off the heat and whisk in the Greek yogurt until silky.
If you are nervous about curdling, whisk a ladle of hot sauce into the yogurt first, then add back to the pan.
-
Fold in the good stuff
Gently fold in the drained tuna, frozen peas, and 1 cup shredded white cheddar until evenly distributed.
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Combine with noodles
Toss the sauce mixture with the cooked noodles, adding a splash of reserved pasta water only if it feels too tight.
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Fill the casserole
Spread the mixture into the prepared baking dish, smoothing the top for even browning.
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Make the topping
Toss 1/2 cup shredded white cheddar with 1 tablespoon melted unsalted butter until the cheese is lightly coated.
Scatter evenly over the casserole for a glossy, browned finish.
-
Bake and finish
Bake at 375 F for 20 to 25 minutes until bubbling at the edges and the top is melted and spotty golden.
If you want extra color, broil 1 to 2 minutes, watching it like a hawk.
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Rest and serve
Let the casserole rest 10 minutes so it sets and slices clean, then serve hot.
Substitutions
- Greek yogurt -> sour cream
- Sour cream brings a plush tang and a slightly richer mouthfeel, keeping the sauce velvety without becoming heavy.
- White cheddar -> Gruyere
- Gruyere melts into long, nutty ribbons and adds deeper savory notes, which plays beautifully with tuna and thyme.
- Cheddar-butter topping -> crushed kettle-cooked potato chips
- Toss 1 to 1 1/2 cups crushed chips with the melted butter for a salty, crunchy top that contrasts the creamy base in a very classic diner way.
Tips
- Undercook the noodles
- Stop the boil 1 to 2 minutes early because the pasta will finish in the oven and drink up sauce like a champ.
- Press, do not mash, the tuna
- Drain the cans well and gently press out excess oil so the casserole is lush, not greasy, while keeping big, tender flakes.
- Keep the yogurt smooth
- Always add the Greek yogurt off heat or after tempering so it stays silky and never splits.
- Aim for nappe thickness
- The sauce should coat the back of a spoon and hold a clean line when you drag a finger, which prevents a watery bake.
- Broil with distance and speed
- Move the rack 6 inches from the broiler and give it 60 to 90 seconds for color without drying the top.
- Stash smart and reheat gently
- Refrigerate leftovers covered up to 3 days and reheat at 325 F covered until warm, then uncover a few minutes to re-crisp.
Nutrition Facts *
| Energy | 304 | kcal |
|---|---|---|
| Protein | 21 | g |
| Total Fat | 14 | g |
| Carbohydrates | 23 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My sauce is too thin before baking. What now?
- Simmer 2 to 3 more minutes to reduce, or whisk 1 teaspoon flour with 2 teaspoons half and half and whisk it in, then cook 1 minute.
- The sauce got too thick. How do I fix it?
- Whisk in splashes of warm broth or reserved pasta water until it loosens to a pourable, glossy consistency.
- Can I make this ahead?
- Assemble up to the topping, cover, and refrigerate up to 24 hours, then add the topping and bake 5 to 10 minutes longer from cold.
- How do I prevent a bland casserole?
- Salt the pasta water, use the bouillon, and taste the sauce before combining with noodles, adjusting salt, pepper, and Dijon to pop.
- Can I use fresh peas instead of frozen?
- Yes, blanch fresh peas 1 minute in salted water, shock in cold water, drain well, and fold in so they stay bright and sweet.
Serving Suggestions
This beauty loves a squeeze of lemon at the table and a dusting of smoked paprika on the crust for sweet warmth and color.
Serve with a crisp green salad or garlicky roasted broccoli, and if you are feeling flirty, pour a chilled white like Sauvignon Blanc to cut the richness just right.
More pairings:
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