The BEST Tuna Noodle Casserole From Scratch

The BEST Tuna Noodle Casserole From Scratch

from foodiecrush.com
50 min
8 servings

The best classic tuna noodle casserole starts with a homemade sauce from scratch. This one is deliciously cheesy, creamy, and easy with no soup from a can.

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup minced shallots or onion
  • 2 bay leaves
  • 2 1/2 cups cold milk (, whole or 2% milkfat)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 pound egg noodles
  • 10 ounces canned tuna in oil or water (, drained (2 cans))
  • 2 cups grated provolone
  • 1 cup frozen peas (, thawed)
  • 1 cup sliced green olives with pimentos (, drained)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon finely chopped parsley

Directions

  1. 1

    Melt the butter in a medium saucepan or skillet over medium heat. Add the flour and stir together until combined. Continue stirring until the mixture becomes golden and fragrant, about 4-5 minutes. Add the shallot or onion and bay leaves, stirring and cooking until the onion softens and releases moisture and loosens the roux, about 3 minutes.

  2. 2

    Preheat the oven to 375°F. Bring a large pot of water to a boil and cook the pasta until al dente and still chewy, about 2 minutes less cooking time than the package directions. Before draining, reserve 1 cup of pasta water. Drain the pasta.