Aug 30, 2007

Tuna–Noodle Casserole

This stalwart of American cooking is often topped with a crunchy layer of crushed potato chips instead of bread crumbs and traditionally made with a can or two of cream of mushroom soup. Our "from scratch" version is respectfully updated.

Credit: André Baranowski

10 tbsp. butter
Salt
4 1⁄2 cups (about 10 oz.) flat egg noodles
5 scallions, chopped
3 tbsp. flour
1 1⁄2 tsp. dry mustard
3 1⁄3 cups milk
Freshly ground black pepper
1 12-oz. can tuna packed in oil, drained and broken into
small chunks
1 1⁄2 cups homemade fresh white bread crumbs

1. Preheat oven to 375°. Rub the inside of a 2 1⁄2-quart casserole dish with 1 tbsp. of the butter. Bring a large pot of salted water to a boil over high heat. Add noodles and cook until al dente, 5–7 minutes. Drain and transfer noodles to a large bowl.

2. Melt 4 tbsp. of the butter in a medium saucepan over medium-high heat. Add half the scallions and cook until softened, 1–2 minutes. Add flour and mustard and cook, stirring frequently, for 1 minute. Gradually pour in milk, whisking constantly, and bring to a boil. Cook sauce, stirring frequently, until smooth and thickened, 16–18 minutes. Season with salt and pepper to taste. Transfer sauce to the bowl with the noodles. Add tuna and stir gently to combine. Transfer tuna–noodle mixture to prepared dish.

3. Melt remaining 5 tbsp. butter and toss with remaining scallions, bread crumbs, and salt and pepper to taste in a bowl. Scatter seasoned bread crumbs over tuna–noodle mixture and bake until golden brown and bubbling, 20–25 minutes. Let casserole cool slightly before serving.

SERVES 6

This article was first published in Saveur in Issue #98

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Ratings & Reviews (14)

by food4luv on 2009-03-16

I love this recipe. But definitely cut the butter: I used two tbs butter and two tbs olive oil for the second step and I only used maybe one tbs butter for the breadcrumbs. Do add mushrooms and peas! Fairly healthy and feeds your family for at least two meals.

by jc8ward@cox.net on 2011-09-19

Competent if rather dull. Where are the mushrooms, onion, garlic, and cayenne? And there should be something green--peas, at the very least.

by COOKEY on 2011-09-19

I had the same thought as jc8ward. I don't see how this could not be incredibly boring.

by GREGORY LYONS on 2011-09-19

Well we all have our prejudices, but the crushed potato chips seems mandatory in this white-trashy dish. And delicious.

by GREGORY LYONS on 2011-09-19

Well we all have our prejudices, but the crushed potato chips seems mandatory in this white-trashy dish. And delicious.

by SPENCERS on 2012-01-23

Crushed potato chips with grated swiss cheese for a casserole topping is always mandatory! btw, the recipe isn't displaying for some reason.

by SPENCERS on 2012-01-23

Recipe has finally appeared... wow, mushroom/onion/garlic are missing for sure. To add some heat and green, try freshly chopped jalapenos!

by DORRITY on 2012-01-23

jalapenos in Tuna Noodle Casserole. Heaven help us.

by WESTCOASTWOMAN on 2012-01-25

Needs something' something. Made this tonight, but added celery, red peppers, and parsley.. and a few dashes of tabasco. Oh well, at least my salad vanished!

by POKECHOP on 2012-01-26

Love these Amerikan™ Classics!!

I tossed a fistful of sliced shiitake into the sauté. Mushrooms first, then add the onions. Instead of the classic peas, I folded in edamame.

Finally, a pinch of cayenne to the breadcrumbs. NOT an Emmeril® dose!!

Like this, it was FANTASTIC. Disappeared.

by MRP55 on 2012-10-16

Peas are a must! I also cut the butter and always add fresh celery and cayenne to this casserole, too. For those who don't want to use potato chips--try crushed dry, seasoned stuffing mix with fresh parsley and cheese for the topping. It adds a nice crunch. Traditional recipes can be updated and become the new 'tradition' for our children. I use this same recipe and substitute chicken for tuna when I have leftover chicken.

by rnelson on 2012-12-07

Have made this many, many times exactly as is. Excellent.

by SPENCERS on 2013-01-02

Try Italian-style casserole by using prepared alfredo sauce. Use solid Albacore broken into large chunks. Add garlic, mushrooms, peas and scallions. Crushed potato chips and freshly grated parmesan on top.

by DEBHENDRIX on 2013-01-04

I never understand what the purpose of baking a casserole like this is. Doesn't it just dry out the whole thing? If a crunchy tope is required, why not run it uder the broiler for a few minutes?

I also am curious why the term "from scratch" is in quotes. Generally, putting something in quotes as is done here means "not really". This is about as from scratch as you can get. Homemade bread is specified.

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