My F&W
quick save (...)

Tuna Noodle Casserole with Cheddar-Panko Crust

  • ACTIVE: 40 MIN
  • SERVINGS: 6 to 8

To create a rich, creamy casserole base in less time than a béchamel sauce, Melissa Rubel ingeniously melts cream cheese into warm milk. The result is a thick, creamy sauce that is perfect for binding the noodles with the tuna and vegetables and is elevated a step above canned condensed soup.

  1. 2 tablespoons unsalted butter
  2. 3 tablespoons extra-virgin olive oil
  3. 1 onion, cut into 1/4-inch dice
  4. 1 celery rib, cut into 1/4-inch dice
  5. 1/2 pound white button mushrooms, thinly sliced
  6. 1 teaspoon coarsely chopped thyme
  7. 1 3/4 cups whole milk
  8. 1/2 pound cream cheese, cut into 1/2-inch dice
  9. 1/2 teaspoon Worcestershire sauce
  10. Two 7.5 ounce cans tuna packed in olive oil, drained
  11. 1/2 cup frozen peas, thawed
  12. Kosher salt and freshly ground pepper
  13. 1 pound wide egg noodles
  14. 4 ounces sharp cheddar cheese, shredded (1 3/4 cups)
  15. 3/4 cup panko (Japanese bread crumbs)
  1. Preheat the oven to 375°. In a large, deep skillet, melt the butter in 2 tablespoons of the olive oil over moderate heat. Add the onion and celery and cook until tender, about 8 minutes. Stir in the mushrooms and cook until softened, about 5 minutes. Add the thyme and cook until fragrant, about 1 minute. Stir in the milk and cream cheese and cook until a smooth, thick sauce forms, about 2 minutes. Remove from the heat. Add the Worcestershire sauce and gently fold in the tuna and the peas. Season with salt and pepper.
  2. In a large pot of boiling salted water, cook the egg noodles until al dente. Drain the noodles and rinse under cool water. Add the noodles and 1 cup of the cheddar to the sauce and mix until the noodles are well coated. Spread the noodles in a 2 1/2 quart baking dish.
  3. In a small bowl, toss the panko with the remaining 1 tablespoon of olive oil and season with salt and pepper. Mix in the remaining 3/4 cup of cheddar and sprinkle over the noodles. Bake for about 45 minutes, until the noodles are piping hot and the casserole is golden on top.
Make Ahead The assembled casserole can be refrigerated for up to 1 day. Bring to room temperature before baking.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.