Chef John’s Tuna Noodle Casserole Recipe

I believe that this dish is the most comforting of all the casseroles. In addition to the fact that it is straightforward and uncomplicated, one of the things that I appreciate most about this recipe is that it does not call for the conventional can of cream of mushroom soup.

Despite this, it still possesses the same amount of creamy and delicious goodness that every casserole ought to have. A green salad should be served on the side with this dish.

Ingredients

• 3 tablespoons of butter that is unsalted
• One-half cup of yellow onion that has been coarsely diced
• Divide one and a half tablespoons of kosher salt.
• 3 tablespoons of flour that is all-purpose
• 40 ounces of chilled milk
• 1 cup of white Cheddar cheese that has been shredded
• 1 container of dried egg noodles, measuring 12 ounces
• To taste, or two cans of tuna, each containing 5.5 ounces, packed in olive oil, drained, and crumbled.
• Three-quarters of a cup of frozen peas, after being thawed and drained
• One milligram of cayenne pepper
• One-fourth of a teaspoon of freshly ground black pepper
• One-fourth of a teaspoon of Worcestershire sauce
• Three-quarters of a cup of ordinary bread crumbs
• grated Parmigiano-Reggiano cheese, measuring half a cup
• Olive oil, two teaspoons’ worth

Directions

Step 1

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Warm a casserole dish measuring 9 by 13 inches with butter.

Step 2

Three tablespoons of butter should be melted in a skillet of medium size over medium heat. Sauté the onion with a half teaspoon of kosher salt for three to four minutes, or until it begins to become translucent and is beginning to soften. While stirring, add the flour and continue cooking for three minutes, lowering the heat if necessary.

Step 3

After pouring in the chilled milk, mix it for one minute. Raise the temperature to medium-high and continue to boil the sauce while stirring it often until it reaches a simmer and becomes thick. Take the mixture off the heat, stir in the Cheddar cheese, and set it aside until you need it.

Step 4

To bring the remaining salt and water to a boil, fill a big saucepan with water and bring it to a boil. Egg noodles should be cooked for five minutes. Drain well, then transfer to a large mixing bowl. After including the sauce that was set aside, proceed to incorporate the tuna, peas, cayenne pepper, black pepper, and Worcestershire sauce. Mix with a spatula until everything is uniformly distributed.

Step 5

Transfer the mixture to the dish that has been prepared. To make a mixture that resembles wet sand, add bread crumbs, Parmigiano-Reggiano cheddar cheese, and olive oil in a small dish and mix until each ingredient is incorporated. Over the dish, sprinkle in an equal manner.

Step 6

Bake for approximately thirty minutes in the middle of an oven that has been preheated until it is golden and bubbling. Prior to chopping and serving, let the food to sit for ten minutes.

Nutrition Value