Tuna Noodle Casserole
Mid-century American classic — flaked tuna in a creamy mushroom-cheese sauce, baked under a buttered breadcrumb crust until golden and bubbling.
50 minMedium~612 kcal / servingAmerican
Contains glutenContains dairyContains eggsContains fish
Nutrition
612 kcal
Calories
37 g
Protein
63 g
Carbs
23 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairyContains eggsContains fish
Ingredients · per serving
- 25 g Breadcrumbs
- 40 g Frozen peas
- 1.5 tbsp Plain flour
- 100 g Egg noodles (medium)
- to taste Black pepper
- 90 g Tuna in spring water
- 25 g Butter
- 50 g Cheddar
- to taste Salt
- 60 g Chestnut mushrooms
- 200 ml Whole milk
Instructions
- Heat the oven to 200°C/180°C fan. Bring a pot of salted water to the boil and cook the pasta 2 minutes short of the packet time — it will finish cooking in the oven.
- While the pasta cooks, melt the butter in a wide pan over medium heat. Add the flour and whisk for 1 minute to make a paste (a roux). Pour in the milk slowly, whisking constantly to keep lumps out.
- Bring to a gentle simmer, whisking. Once it coats the back of a spoon (about 4 minutes), kill the heat and stir in three-quarters of the cheese until melted. Season generously with salt and pepper.
- Drain the pasta and tip into the cheese sauce. Add the drained tuna, mushrooms (sliced) and peas. Fold gently to coat — don't break the tuna into mush.
- Tip the lot into a baking dish. Smooth the top.
- Mix the breadcrumbs with the remaining cheese and a splash of melted butter. Scatter over the top in an even layer.
- Bake 18-22 minutes until the top is deep golden and the sauce bubbles at the edges. Rest 5 minutes before serving so the sauce thickens.
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