The BEST Tuna Noodle Casserole From Scratch
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
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
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.
The BEST Tuna Noodle Casserole From Scratch
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About this Recipe
Craving that comforting, classic tuna noodle casserole experience but want to avoid the canned soup? This recipe for The BEST Tuna Noodle Casserole From Scratch delivers all the creamy, cheesy goodness you remember, built on a rich homemade sauce that’s surprisingly simple to make.
Why This Tuna Noodle Casserole Works
What truly sets this tuna noodle casserole apart is its luscious, scratch-made white sauce. Instead of relying on a can, you'll create a velvety base with butter, flour, milk, and aromatic shallots, infused with bay leaves and a hint of fresh nutmeg. This intentional approach ensures a deeply flavorful, never-gloopy casserole that feels truly homemade and special.
What you'll experience is a casserole that’s wonderfully creamy and undeniably cheesy, thanks to a generous amount of provolone and a crisp panko-Parmesan topping. Each spoonful offers tender egg noodles, flaky tuna, and bursts of sweetness from the peas, balanced by the savory, briny bite of green olives with pimentos. It’s a nostalgic dish elevated, perfect for a satisfying family dinner or a comforting meal on a cool evening.
Customization & Variations
This recipe is designed to be flexible for your pantry and preferences. While provolone is key to its unique cheesy profile, you can experiment with other meltable cheeses if you're in a pinch, though the flavor will shift. If green olives aren't your favorite, feel free to reduce the quantity or omit them entirely. You can also easily swap the shallots for common onion to build the flavorful sauce. Consider adding a pinch of dried dill to the sauce for an extra layer of savory flavor that complements the tuna.
This hearty casserole is ideal for a comforting weeknight meal or a casual family gathering. Serve it warm straight from the oven, perhaps with a simple green salad or some crusty bread on the side to complete the experience.