Recipe

Tuna Noodle Casserole Recipe

	Darbar / All my dishes 1 year, 3 months ago I tried a lot of different recipes for Tuna Noodle Casserole that took various short cuts before finding this one, which is delicious. This recipe comes from The New Best Recipe Book from the editors of Cooks Illustrated. Prep:20m Cook:20m Servings:8	Darbar
	tuna noodle casserole creamy

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Ingredients

Bread Crumb Topping Ingredients:

1 cup fresh Panko bread crumbs

1 pinch salt

1½ tablespoons unsalted butter, melted

Pasta Ingredients:

6 tablespoons (¾ stick) unsalted butter, plus more for the baking dish

Salt

12 ounces dried fettuccine, noodles broken into thirds

10 ounces mushrooms, stemmed, caps wiped clean, and sliced ¼ inch thick

2 medium onions, minced

Ground black pepper

¼ cup unbleached all-purpose flour

2 cups low-sodium chicken broth

¾ cup whole milk

1 tablespoon juice from one lemon

¼ cup minced fresh parsley leaves

1½ tablespoons chopped fresh thyme leaves

2 cans (6-oz) water-packed solid white tuna, drained and flaked into pieces

1½ cups frozen peas, thawed

Directions

For the topping:

Pre-heat the oven to 350°. Mix the bread crumbs, salt, and butter in a small baking dish; bake until golden brown and crisp, 15 to 20 minutes. Cool to room temperature and transfer to a bowl.

For the pasta:

Increase the oven temperature to 450° degrees. Butter a shallow casserole or 13x9 baking dish. Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and the pasta to the boiling water and stir to separate the noodles. Cook until al dente. Reserve ¼ cup of the pasta cooking water, drain the pasta, and return it to the pot with the reserved liquid.

Heat 2 tablespoons of the butter in a large skillet over medium heat until the foaming subsides. Add the mushrooms and onions, season with salt and pepper to taste, and sauté, stirring frequently, until the onions soften and the mushroom liquid evaporates, 7 to 10 minutes. Check the seasonings, transfer to a medium bowl, and set aside.

Melt the remaining 4 tablespoons butter in a clean skillet over medium heat. When the foam subsides, whisk in flour and cook, whisking constantly, until the flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add the chicken broth and milk. Raise the heat to medium-high and cook until the mixture thickens, about 5 minutes. Off the heat, whisk in ½ teaspoon salt, the lemon juice, parsley, and thyme.

Add the sauce, mushroom mixture, tuna, and peas to the pasta and mix well. Adjust the seasonings to taste.

Turn the mixture into the buttered baking dish, sprinkle evenly with the reserved bread crumbs, and bake until the crumbs brown and the mixture is bubbly, about 10 minutes. Serve immediately.

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Comments

debra47 1 year, 3 months ago said:
Interesting spin on an old classic. I probably haven't made tuna noodle casserole in 30 years but will be tempted to make your recipe. Thanks for posting.

krumkake 1 year, 3 months ago said:
Now that's a nice "grown up" twist on the good old Tuna Casserole...will try this one!

sunny 1 year, 3 months ago said:
I had completely forgoten about tuna casarole, my mother made it all the time when I was growing up. Her recipe was considerably less interesting than this - she did however use potato chips as the crust on the top. = ) I'll have to print this out and give it a shot.

bentley 6 months, 2 weeks ago said:
This sounds wonderful!

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Alterations

arickard 8 months ago said:
I put in red pepper and potatoes instead of peas and mushrooms. Also, I added cashews and green curry paste instead of the herbs for a bit more bite. Yum. Great recipe, it would work many different ways.

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