Creamy Tuna Casserole Recipe - Comfort in Every Bite
Tuna Casserole
Tuna Casserole
Ingredients
- Kosher salt
- 12 ounces wide or extra-wide egg noodles
- 4 tablespoons unsalted butter
- 1 small yellow onion, minced
- 8 ounces button or cremini mushrooms, sliced thin
- 1/4 cup all-purpose flour (30 grams)
- 1 cup whole milk
- 4 ounces cream cheese
- 1 tablespoon chicken bouillon paste
- 1 teaspoon fresh thyme leaves
- 1 teaspoon garlic powder
- Two 5-ounce cans water-packed tuna, drained and flaked
- 1 cup frozen peas
- 8 ounces sharp cheddar cheese, grated (approximately 2 cups), split
- Freshly ground black pepper
- One 3.4-ounce sleeve Ritz crackers, crushed into crumbs (about 1 1/4 cups)
Instructions
Step 1
First, grab your largest pot and fill it with water—think about 4 quarts. Salt it generously, like you're seasoning the ocean, and bring it to a rolling boil. While that heats up, set your largest colander in the sink and have it ready. Once the water is boiling, toss in your egg noodles and give them a good stir to keep them from sticking. Cook them right up until they're just tender but still have a little bite—usually 7 to 9 minutes, depending on your noodles—and don't walk away, because they can go from perfect to mushy in a flash.
Step 2
Grab that same pot you used for the noodles and crank the heat to medium-high. While it warms up, grab your butter and toss in that diced onion and those mushrooms. Sprinkle in just a pinch of salt to draw out the moisture, and let everything sizzle for about 7 minutes. You'll know it's ready when the pan looks dry and your kitchen smells like comfort food heaven – the onions should be soft and the mushrooms nicely browned.
Step 3
Now grab your whisk and sprinkle that flour into the hot skillet. You'll want to stir constantly for about 90 seconds—don't walk away here!—until the raw flour smell disappears and it turns a light golden color. While you're stirring, slowly pour in the milk and cream cheese, whisking as you go so lumps don't form. Add the bouillon, thyme, garlic powder, and those 2 cups of water, then bump the heat up until everything starts bubbling around the edges. Once it's rolling, dial it back to medium and let it gently simmer, stirring occasionally, until the sauce thickens enough to coat the back of a spoon—probably 3 to 5 minutes. When it looks creamy and rich, go ahead and take it off the heat.
Step 4
Grab your pot with the drained noodles still inside — no need to dirty another dish. Toss in that canned tuna, frozen peas straight from the bag, and sprinkle in half your cheddar cheese. Give everything a good stir so the noodles get cozy with the tuna and peas, then taste and season with a pinch of salt and a few grinds of black pepper. You want it all combined but not mushy — the cheese will start melting slightly from the warm noodles, which is exactly what you're going for.
Step 5
Carefully scoop the noodle mixture into your 13x9 baking dish, using a spatula to spread it out evenly into every corner. Next, scatter the remaining cheddar over the top—you want a nice, even blanket of cheese. Finally, sprinkle the cracker crumbs all over the cheese; this will bake into a golden, crunchy crust that’s the best part of the casserole.
Step 6
Slide the assembled casserole onto the center rack of your preheated 350°F oven and bake for 20 to 25 minutes. You'll know it's ready when the sauce is bubbling enthusiastically around the edges and the cracker crumbs on top have turned a lovely golden brown. If the crumbs start to get too dark before the time is up, just tent the dish loosely with foil and keep baking until the filling is hot and bubbly all the way through.
Nutrition Information
My Tip
For extra flavor, toss those egg noodles with a pinch of salt and a splash of olive oil right after draining—they'll stay perfectly separated and absorb the creamy sauce better when you mix everything together.
Leftovers
Store leftover tuna casserole in an airtight container in the fridge for up to 3 days to maintain that creamy texture. Reheat in the oven at 350°F until bubbly, or microwave for a quick lunch—just cover loosely to prevent splatters.
Make It Your Own
Swap tuna for flaky jackfruit and use coconut milk instead of dairy—your Caribbean-inspired casserole will sing with allspice, thyme, and a touch of Scotch bonnet heat. The wide noodles hold the creamy sauce beautifully.