American
Tuna Noodle Casserole with Peas and Crisp Crumbs
Egg noodles, oil-packed tuna, mushrooms, and peas bake in a from-scratch mustard cream sauce beneath a crisp, buttery panko topping that stays light rather than stodgy.
6 servings · 25 minutes prep · 45 minutes cook
Ingredients
Noodles and Filling
- 12 ounces wide egg noodles
- 2 cans oil-packed tuna (6 ounces net weight each), drained, can weights are labeled net weights before draining; drain gently, then break into large flakes
- 1 1/2 cups frozen peas, thawed
- 8 ounces cremini mushrooms, sliced
- 1 small yellow onion, finely diced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken stock
- 1 1/2 cups whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- 1 1/2 teaspoons kosher salt, divided: 1/2 teaspoon (1.5 g) for the vegetables and 1 teaspoon (3 g) for the finished sauce
- 1/2 teaspoon black pepper
Crumb Topping
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 2 tablespoons chopped flat-leaf parsley
Directions
Cook the Noodles and Sauce
- Heat the oven to 375°F (190°C) and set out an ungreased 9-by-13-inch (23-by-33 cm) dish; the butter-rich sauce will prevent sticking. Boil the noodles in salted water until 2 minutes shy of package al dente; drain without rinsing.
- Melt butter in a large skillet over medium-high. Brown mushrooms until dry at the edges, 6 minutes; add onion, 1/2 teaspoon (1.5 g) of the salt, and pepper, then cook 4 minutes.
- Stir in flour and cook for 1 minute. Whisk in stock gradually, then milk. Simmer, stirring, until the sauce coats a spoon, 4 to 6 minutes. Remove from heat and whisk in mustard, lemon zest, and the remaining 1 teaspoon (3 g) salt.
Fold, Top, and Bake
- Fold noodles and peas into the loose sauce, then gently turn in the tuna, preserving large flakes. Spread in the prepared dish.
- Combine panko, melted butter, and parsley; scatter evenly to the edges. Bake until the center reaches 165°F (74°C), the edges bubble, and crumbs are golden, 20 to 25 minutes.
- Rest for 10 minutes before serving so the sauce thickens around the noodles instead of running onto the plate.
Allergen and Product Check
- Allergen note: contains fish, wheat, egg, and milk. Verify noodles, panko, stock, mustard, canned tuna, and all packaged-product labels.
