Classic Tuna Noodle Casserole

This is not your Grandmother’s tuna casserole… it’s a notch (or two) above! Try to find Yellowfin tuna in oil, in a jar if possible. This recipe uses a sauce from scratch, flavored with a little sherry!

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Ingredients

Egg Noodles (Dry)

6 oz

Onion (Finely chopped)

Kosher Salt

Mushrooms (Cleaned, trimmed, and sliced ¼” strips)

Soy Sauce

Sherry

Flour

Chicken Broth (Low sodium)

2 cups

Whole Milk

1 cup

Lemon Juice

2 tsp

Frozen Peas (Thawed)

1 cup

Kosher Salt

To taste

Red Pepper Flakes

To taste (Optional)

Old Bay Seasoning

1 tbsp or To taste (Optional)

Tuna (In oil, drained.)

6 oz (Jar if you can find it) *

Breadcrumbs (From 3 slices sourdough, or use Panko.)

1 ½ cup (Use a little less for Panko)

Cheddar Cheese (Grated)

4 oz / 1 cup

Olive Oil

1 tbsp

Instructions

Cook noodles in boiling salted water in a heavy skillet a couple minutes less than package directions. Drain, reserve up to 1 cup pasta water. Set aside.
Preheat oven to 375 degrees. Butter 2 quart baking dish.
In same heavy skillet heat 1 ½ T butter over moderately low heat. Add salt and onions and saute about 5 minutes, stirring occasionally. Increase heat to moderately high, add mushrooms and cook for 2 minutes. Add soy sauce and continue to saute until liquid is mostly evaporated. Remove from heat.
In another skillet, melt remaining 3 T butter over moderately low heat. Wisk in flour about 3 minutes. Stream in broth. Bring to boil, reduce to simmer. Add in milk and simmer 5 minutes. Add in mushroom mixture, lemon juice, and peas. Season with salt, red pepper flakes and Old Bay Seasoning. Gently fold in tuna. Fold in noodles. Add reserved pasta water as needed if it looks a little dry. Transfer to baking dish.
Toss bread crumbs with cheese. Top casserole. Drizzle with olive oil or reserved oil from the tuna. Place baking dish on sheet pan to catch any drippings. Bake 20 to 30 minutes until sauce is bubbling. Let set a few minutes. Garnish with chopped parsley and serve.

Please reach out to Dana directly if you have any questions.
Email: dana@stagedoorkitchen.com

Kitchen Equipment Used

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Products Used In This Recipe

Demeyere 5-Ply 3-Quart Stainless Steel Saute Pan

Crafted for discerning professionals and home chefs, this stainless-steel sauté pan from Demeyere yields superior results, meal after meal. Five layers of aluminum – including a thick aluminum core – give the pan superior heat conduction, retention, and distribution for perfectly cooked food.

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