Q1: Why should I make a cheese sauce from scratch instead of just using canned cream of mushroom soup?

While using canned soup is a common shortcut, making a simple cheese sauce from scratch (a Mornay sauce) results in a vastly superior flavor and texture. A homemade sauce is free of preservatives and has a rich, authentic, and creamy dairy and sharp cheddar flavor that you simply cannot get from a can. It's an easy step that elevates the entire dish from a simple casserole to a gourmet meal.

Q2: What is the best kind of tuna to use for a casserole?

The best choice for this recipe is a high-quality solid white albacore or yellowfin tuna that is packed in olive oil . Tuna packed in oil has a much richer flavor and a more tender, succulent texture than tuna packed in water, which can sometimes be dry.

Q3: Can I use a different kind of pasta besides egg noodles?

Yes, of course! While wide egg noodles are the classic choice, this casserole is also delicious with other sturdy, medium-sized pasta shapes that have nooks and crannies to hold the creamy sauce. Great options include shells, rotini, cavatappi, or penne .

Q4: How do I keep my casserole from being dry?

The key to a creamy, not dry, casserole is having enough sauce to coat all the ingredients. This recipe creates a generous amount of rich cheese sauce. It is also important to undercook your pasta slightly at the beginning, as the noodles will absorb a significant amount of the sauce as the casserole bakes in the oven.

Q5: My cheese sauce is grainy. What did I do wrong?

A grainy cheese sauce is usually caused by one of two things. First, it is best to shred your own cheese from a block. Pre-shredded cheeses are coated in anti-caking agents that can prevent them from melting smoothly. Second, and most importantly, you should always remove the white sauce from the heat before you stir in the shredded cheese. Adding cheese to a liquid that is too hot or boiling can cause the fats to separate, or "break," resulting in a grainy or oily texture.

The Best Creamy From-Scratch Tuna Noodle Casserole

A from-scratch recipe for a classic and creamy Tuna Noodle Casserole. This comfort food dish features a homemade béchamel sauce enriched with sharp white Cheddar cheese. The creamy sauce is tossed with par-cooked egg noodles, flaked olive oil-packed tuna, and sweet peas. The casserole is finished with a crunchy topping made from breadcrumbs and Parmesan cheese, then baked in a 9×13-inch dish until golden brown and bubbly.

Author: Grace
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes (includes resting time)
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

For the Casserole:
3 tablespoons unsalted butter
½ cup finely diced yellow onion
1 ½ teaspoons kosher salt, divided
3 tablespoons all-purpose flour
4 cups cold milk
1 cup shredded white Cheddar cheese
1 (12 ounce) package dry egg noodles
2 (5.5 ounce) cans tuna packed in olive oil, drained and crumbled
¾ cup frozen peas, thawed and drained
1 pinch cayenne pepper
¼ teaspoon freshly ground black pepper
¼ teaspoon Worcestershire sauce
For the Topping:
½ cup plain bread crumbs
½ cup grated Parmigiano-Reggiano cheese
2 tablespoons olive oil

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Instructions

Preheat the oven to 375°F (190°C). Lightly butter a 9×13-inch casserole dish.
Make the Cheese Sauce: Melt 3 tablespoons of butter in a medium saucepan over medium heat. Sauté the onion with 1/2 teaspoon of kosher salt for 3 to 4 minutes, until softened. Add the flour and cook, stirring, for 3 minutes to make a roux.
Pour in the cold milk and whisk for 1 minute. Increase the heat to medium-high and cook, stirring often, until the sauce thickens and simmers.
Remove the sauce from the heat, whisk in the Cheddar cheese, and set aside.
Cook the Noodles: Fill a large pot with water and the remaining 1 teaspoon of salt and bring to a rapid boil. Cook the egg noodles for 5 minutes (they will be undercooked). Drain well.
Assemble the Casserole: In a large mixing bowl, combine the drained egg noodles with the reserved cheese sauce. Stir in the tuna, peas, cayenne pepper, black pepper, and Worcestershire sauce until evenly combined.
Pour the mixture into the prepared casserole dish.
In a small bowl, mix the bread crumbs, Parmigiano-Reggiano cheese, and olive oil together until combined. Sprinkle this topping evenly over the casserole.
Bake: Bake in the center of the preheated oven for about 30 minutes, until the topping is browned and the casserole is bubbly.
Let the casserole rest for 10 minutes before cutting and serving.

Notes

Par-cooking the noodles for only 5 minutes is a key step, as they will finish cooking in the oven and absorb some of the sauce without becoming mushy.
Making a roux (cooking the flour in butter) is the classic method for thickening the creamy cheese sauce.
Letting the casserole sit for 10 minutes after baking allows the sauce to set, making it easier to serve.

Nutrition

Serving Size: 1/8 of casserole
Calories: 550-650
Sugar: 8-12 g
Sodium: 900-1200 mg
Fat: 28-35 g
Saturated Fat: 14-18 g
Trans Fat: 0 g
Carbohydrates: 40-50 g
Fiber: 3-5 g
Protein: 30-35 g
Cholesterol: 100-130 mg

Find it online: https://www.eatswithsoul.com/tuna-noodle-casserole/