Tuna Noodle Casserole
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Out of the oven, the cheddar on top bubbles and browns over egg noodles, tuna, and mushrooms bound in a creamy sauce.
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The noodles are boiled 1 minute short of the package time, because they keep softening as they absorb sauce in the oven; fully cooked noodles turn mushy.
Ingredients
Instructions
- 1
Preheat the oven to 190C.
Drain 200 g canned tuna very well so the sauce stays clean, then slice 80 g onion and 120 g mushrooms thinly so they soften evenly in the pan.
- 2
Boil 220 g egg noodles for one minute less than the package time, then drain immediately.
They will keep cooking and absorbing sauce in the oven, so do not cook them until fully soft.
- 3
Melt 25 g butter in a pan over medium heat, then add the onion and mushrooms.
Cook until the onion turns translucent and the mushrooms lose excess moisture, which prevents the casserole from becoming watery.
- 4
Add 2 tablespoons flour and stir over medium-low heat for about 1 minute.
When the raw flour smell fades, pour in 300 ml milk gradually while stirring so the sauce stays smooth.
- 5
When the sauce thickens, fold in the drained tuna, cooked noodles, and 50 g cheddar cheese.
Mix by lifting from the bottom instead of pressing, so the noodles stay intact and coated.
- 6
Transfer the mixture to a baking dish and scatter the remaining 50 g cheddar cheese evenly on top.
Bake at 190C for 20 minutes, until the surface is golden and bubbling at the edges.
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