Description
This Tuna Casserole No Soup recipe is a creamy, comforting baked dish featuring tender egg noodles, sautéed vegetables, and flaky tuna, all enveloped in a rich homemade white sauce. It's topped with buttery breadcrumbs that crisp up beautifully in the oven, making it a delightful twist on the classic casserole without relying on canned soup.
Ingredients
Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
Pasta
- 2 cups dried egg noodles
Filling
- 1 tablespoon butter, plus extra for topping
- 1/2 cup diced onion
- 1/2 cup chopped cremini mushrooms
- 1/2 cup finely diced celery
- 1/2 cup peas
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon lemon zest
- 1 (6-oz.) can tuna, drained
Topping
- 1/2 cup bread crumbs
- 1 tablespoon butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole later.
- Make the Sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Gradually whisk in 2 tablespoons of flour and cook for 1-2 minutes, stirring constantly to avoid lumps. Slowly add the milk and heavy cream while whisking continuously. Cook on low heat until the sauce thickens and just reaches a bubble. Stir in salt, pepper, and nutmeg, then transfer the sauce to a large mixing bowl.
- Cook Noodles: Boil 2 cups of dried egg noodles in plenty of salted water until al dente, then drain and set aside.
- Sauté Vegetables: In a skillet, heat 1 tablespoon butter over medium heat. Add the diced onion, chopped cremini mushrooms, and finely diced celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables become tender. Stir in peas, salt, pepper, lemon zest, and drained tuna, then remove from heat.
- Combine Ingredients: In the large mixing bowl with the sauce, add the sautéed vegetable and tuna mixture along with the drained noodles. Mix everything well until fully combined.
- Assemble and Bake: Divide the mixture evenly into two 10-ounce ramekins or small baking dishes. Top each with bread crumbs and drizzle the melted butter over the crumbs. Bake in the preheated oven for 20 minutes or until the casserole is bubbling and the breadcrumb topping is golden brown.
Notes
- You can substitute the heavy cream with additional milk for a lighter version, though the sauce will be less rich.
- Fresh peas or frozen peas both work well in this recipe.
- For added flavor, sprinkle some grated Parmesan cheese over the breadcrumbs before baking.
- Ensure the noodles are drained well to prevent a soggy casserole.
- Use fresh lemon zest for the best flavor impact.
