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Tuna noodle casserole

  • 60 g Bread Crumbs
  • 2 T Olive Oil
  • 45 g Unsalted Butter
  • 360 g Mushrooms, sliced
  • 1 Onion, minced
  • 3 T Wheat Flour
  • 840 g Milk, cold
  • Seasonings
    • 1 t Lemon Juice or White Vinegar
    • 1 t Dried Dill
    • 1/2 t Worcestershire Sauce
    • 1/2 t Medium-Grain Salt
    • 1/2 t Black Peppercorn, ground
    • 1/2 t Dried Cayenne Pepper, ground
  • 360 g Dry Egg Noodles, cooked in salt water one minute less than al dente
  • 360 g Tuna, flaked
  • 180 g Frozen Green Peas, thawed
  • 120 g Cheddar, shredded
  • 60 g Gouda, shredded
  1. Preheat oven to 175ºC (350ºF).
  2. Prepare bread crumbs. Mix the breadcrumbs and olive oil together in a small bowl until combined. Set aside.
  3. Cook vegetables. Melt butter in a medium saucepan over medium heat. Cook mushrooms 10 minutes until they're soft and their water is mostly done evaporating. Reduce heat to medium-low. Add onions and sweat about 4 minutes.
  4. Make white sauce. Increase heat to medium again. Add flour to vegetables, and cook, stirring, for another 2 minutes. While whisking vigorously, slowly pour in 200 g of the cold milk. When the sauce begins to simmer, add the rest of the milk and seasonings. Cook, stirring occasionally, until the sauce thickens, and comes to a simmer. Remove from heat. Taste and season with black as desired.
  5. Combine casserole. In a casserole dish, mix in noodles, tuna, peas, sauce, and about 2/3 of the cheese. Mix to combine. Layer of the rest of cheese and another layer of the prepared bread crumbs.
  6. Bake 35 minutes at 175ºC (350ºF) until browned and bubbly.

  1. Mitzewich, John. "A Tuna Noodle Casserole that Will Make Even Mad Men Smile." Food Wishes. 19 January 2010. ↩

  2. Mitzewich, John. "Tuna Noddle Casserole - King of the Comfort Food Casseroles." Food Wishes. 15 May 2020. ↩

  3. Zoco, Zonya. Lickity-Split Meals: For Health-Conscious People on the Go! ↩