Q1: How do you make a delicious, creamy tuna noodle casserole from scratch, without any canned soup?

The secret is to make a simple, classic béchamel sauce , which is a French white sauce. As this recipe directs, you simply create a roux by cooking flour and butter together, and then you slowly whisk in milk until you have a beautiful, thick, and creamy sauce. It's incredibly easy and is the foundation for so many delicious, creamy dishes.

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

For the absolute best, most high-quality result, it is highly recommended to use solid white albacore tuna that is packed in water . It has a much firmer texture, a cleaner, milder flavor, and larger, more beautiful flakes than a standard "chunk light" tuna, which can sometimes be a bit mushy in a casserole.

Q3: Can I make this casserole ahead of time?

Yes, this is a perfect make-ahead meal! You can fully assemble the entire unbaked casserole (without the topping), cover it, and keep it in the refrigerator for up to 24 hours . When you are ready to bake, just make the fresh panko topping, sprinkle it over the top, and pop it in the oven.

Q4: How do I keep my noodles from getting mushy?

The most important secret is to under-cook your noodles slightly during the initial boiling step. As the recipe directs, you want to cook them until they are just al dente , which is about 1 to 2 minutes less than the package directs. The noodles will continue to cook and absorb some of the sauce in the oven, and this step ensures that they will be perfectly tender, not mushy, in the finished casserole.

Q5: Can I freeze this casserole?

Because this casserole contains a dairy-based sauce and cooked pasta, freezing can sometimes affect the final texture. The sauce can sometimes separate, and the noodles can become very soft upon thawing and reheating. If you do want to freeze it, it is best to slightly under-cook your pasta even more, and to reheat it gently in the oven.

The Best Creamy Tuna Noodle Casserole

The Best Creamy Tuna Noodle Casserole (From Scratch!)

A classic, from-scratch recipe for a creamy Tuna Noodle Casserole. This comfort food dish features a homemade béchamel-style sauce, enriched with milk and a splash of dry sherry, and filled with sautéed onions and mushrooms. The creamy sauce is tossed with cooked wide egg noodles, flaked white albacore tuna, and diced red bell pepper. The casserole is then topped with a crunchy layer of buttered panko breadcrumbs and baked in a 9×13-inch dish until golden brown and bubbly.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 6-8 servings
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

12 ounces wide egg noodles
8 tablespoons (1 stick) salted butter, divided
1 medium onion, diced
6 ounces white button mushrooms, finely chopped
1/4 cup all-purpose flour
3 cups warmed whole milk
1/2 cup dry sherry
Kosher salt and freshly ground black pepper
Three 6.4-ounce cans white albacore tuna in water, drained
1/4 cup finely chopped red bell pepper
2 tablespoons minced fresh parsley
1/2 cup panko breadcrumbs

Instructions

Preheat the oven to 400°F. Butter a 9-by-13-inch baking dish.
Bring a large pot of salted water to a boil and cook the egg noodles until al dente, according to package instructions. Drain and set aside.
Make the Sauce: While the noodles cook, melt 4 tablespoons of butter in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes, until starting to soften. Add the mushrooms and cook for another couple of minutes.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute to create a roux.
Whisk in the warm milk and the sherry. Cook, whisking, for 3 to 4 minutes until the sauce has thickened. Season to taste with salt and pepper.
Assemble the Casserole: Add the drained tuna to the sauce and stir. Then, stir in the diced bell pepper and 1 tablespoon of the parsley.
Fold in the cooked noodles until they are evenly coated. Transfer the entire mixture to the prepared baking dish.
Prepare the Topping and Bake: In a small bowl, melt the remaining 4 tablespoons of butter. Stir in the panko breadcrumbs and the remaining 1 tablespoon of parsley.
Sprinkle the buttered breadcrumbs over the top of the casserole.
Bake for 25 to 30 minutes, until the topping is golden and the casserole is hot and bubbly.
Let it rest for a few minutes before serving.

Notes

Cooking the pasta ‘al dente’ is important as it will continue to absorb sauce and cook in the oven without becoming mushy.
Making a roux (cooking the flour in butter) is the classic method for thickening the creamy sauce.
Panko breadcrumbs are recommended for a lighter, crispier topping than traditional breadcrumbs.

Find it online: https://cookupjoy.com/creamy-tuna-noodle-casserole/