Chef John's Ultimate Tuna Noodle Casserole
Ingredients List
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3 tablespoons unsalted butter
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½ cup finely diced yellow onion
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1 ½ teaspoons kosher salt, divided
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3 tablespoons all-purpose flour
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4 cups cold milk
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1 cup shredded white Cheddar cheese
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1 (12 ounce) package dry egg noodles
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2 (5.5 ounce) cans tuna packed in olive oil, drained and crumbled, or to taste
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¾ cup frozen peas, thawed and drained
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1 pinch cayenne pepper
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¼ teaspoon freshly ground black pepper
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¼ teaspoon Worcestershire sauce
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½ cup plain bread crumbs
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½ cup grated Parmigiano-Reggiano cheese
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2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with butter.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add the chopped onion with 1/2 teaspoon kosher salt and sauté for 3 to 4 minutes, until softened and translucent. Stir in the flour, and cook, stirring occasionally, for 3 minutes, lowering the heat if necessary.
Gradually pour in cold milk, whisking continuously for 1 minute. Increase the heat to medium-high and cook, stirring frequently, until the sauce thickens and begins to simmer. Remove from heat and whisk in the Cheddar cheese, setting aside for later use.
Bring a large pot of salted water to a boil. Cook egg noodles for 5 minutes, then drain well. Transfer to a large mixing bowl, then stir in the reserved sauce, followed by the tuna, peas, cayenne pepper, black pepper, and Worcestershire sauce. Mix well with a spatula until everything is evenly incorporated.
Pour the noodle mixture into the prepared casserole dish. In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano cheese, and olive oil. Mix until it resembles wet sand, then evenly sprinkle over the casserole.
Bake in the center of the preheated oven for about 30 minutes, or until the top is golden brown and the casserole is bubbly. Let it rest for 10 minutes before slicing and serving.
Chef's Tips
If you prefer, you can swap olive oil for melted butter on the topping.
For perfectly cooked noodles, subtract one minute from the recommended cook time on the package.
If you have some on hand, crushed potato chips make an excellent alternative to breadcrumbs for the topping.
Editor's Note:
Please be aware of the variations in ingredient quantities and the substitution of potato chips for breadcrumbs in the Dinogo magazine version of this recipe.
Nutritional Information (per serving)
| 511 | Calories |
| 23g | Fat |
| 46g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 511 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 10g | 52% |
| Cholesterol 86mg | 29% |
| Sodium 809mg | 35% |
| Total Carbohydrate 46g | 17% |
| Dietary Fiber 3g | 9% |
| Total Sugars 8g | |
| Protein 30g | 59% |
| Vitamin C 4mg | 4% |
| Calcium 362mg | 28% |
| Iron 3mg | 18% |
| Potassium 446mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5