Name: Tuna Noodle Casserole
Cook time: 1 hr
Total time: 1½ hr
Yield: Makes 4 to 6 servings
Ingredients: 1 medium onion, finely chopped; 4½ tablespoons unsalted butter; 10 oz. mushrooms, trimmed and sliced ¼-inch thick (4 cups); 2 teaspoons soy sauce; ¼ cup sherry; ¼ cup all-purpose flour; 2 cups low-sodium chicken broth; 1 cup whole milk; 2 teaspoons fresh lemon juice; ¼ teaspoon salt; 1 (6-oz.) can tuna in olive oil, drained; 6 oz. dried curly egg noodles (preferably Pennsylvania Dutch–style; about 3¼ cups); 1½ cups coarse fresh breadcrumbs (from 3 slices firm white sandwich bread); 4 oz. coarsely grated cheddar (1 cup); 1 tablespoon vegetable oil

A baking dish of tuna noodle casserole with a scoop taken out.

Photo by Joseph De Leo, Food Styling by Judy Haubert

Creamy tuna noodle casserole has been popular with American cooks for decades. It’s classic comfort food—plus, it’s easy to make, very transportable, and beloved by both kids and adults. In many parts of the country (especially in the Midwest), you’ll find it at potlucks, parties, funerals, and other gatherings. This casserole also freezes well, making it an excellent make-ahead meal to serve on a busy weeknight: It can go into the freezer—covered in foil and plastic wrap—right after you’ve poured the ingredients into the casserole dish, and then be incorporated into a future meal plan. Just make sure to thaw the dish in the refrigerator for 12 to 24 hours before putting it in the oven.

Many recipes (especially the ones from the postwar years) call for making this dish with a combination of egg noodles, canned tuna fish, and cream of mushroom soup or cream of chicken soup, topped off with potato chips or Ritz crackers. But you may be surprised to learn that this classic dinner wasn’t invented by a soup company. In fact, food historians have found that one of the first printed tuna noodle casserole recipes appeared in Sunset magazine in 1930, sourced from a cook in Washington State. That version used a homemade creamy sauce instead of the soup that became ubiquitous in later decades.

Our best tuna noodle casserole recipe is a similar from-scratch dish. It does call for a can of tuna (ideally high-quality yellowtail or albacore tuna in olive oil) and the classic egg noodles, but it skips the canned soup in favor of a sauce of melted butter, broth, and whole milk. It also has more mushrooms than many other versions and a little sherry for flavor—you’ll also toss a little cheddar cheese into the breadcrumb topping for a crispy-cheesy finish reminiscent of a tuna melt. (Go with sharp cheddar for a true zesty punch.) Serve the casserole on its own or make a quick salad or a large bowl of simple green beans to go with it.

Recipe information

Total Time
1½ hr
Yield
Makes 4 to 6 servings

Ingredients

1 medium onion, finely chopped

4½ tablespoons unsalted butter

10 oz. mushrooms, trimmed and sliced ¼-inch thick (4 cups)

2 teaspoons soy sauce

¼ cup sherry

¼ cup all-purpose flour

2 cups low-sodium chicken broth

1 cup whole milk

2 teaspoons fresh lemon juice

¼ teaspoon salt

1 (6-oz.) can tuna in olive oil, drained

6 oz. dried curly egg noodles (preferably Pennsylvania Dutch–style; about 3¼ cups)

1½ cups coarse fresh breadcrumbs (from 3 slices firm white sandwich bread)

4 oz. coarsely grated cheddar (1 cup)

1 tablespoon vegetable oil

Preparation

Step 1
Put oven rack in middle position and preheat oven to 375°F. Butter a shallow 2-quart baking dish.
Step 2
Cook onion in 1½ tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms, then sauté, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to sauté mushrooms, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally, until evaporated. Remove from heat.
Step 3
Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce and stir gently. Season sauce with salt and pepper.
Step 4
Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.
Step 5
Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.

Editor’s note: This recipe was originally published in the May 2004 issue of ‘Gourmet’ and first appeared on Epicurious in August 2004. For more fuss-free weeknight dinner recipes, start here →