Tuna Casserole
By Groceree
Also known as Tuna Noodle Casserole · Tuna Bake
Egg noodles and flaked tuna folded into a creamy mushroom sauce with peas and cheese, topped with buttery crumbs and baked until bubbling. Midwestern weeknight comfort since the 1950s.
Last updated
- Servings
- 6 servings
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
Ingredients
egg noodles300 g
tuna320 g
mushrooms200 g
onions1
butter60 g
plain flour3 tbsp
whole milk500 ml
chicken stock200 ml
frozen peas150 g
Cheddar120 g
panko breadcrumbs60 g
salt1 tsp
black pepper½ tsp
Instructions
- 01
Heat the oven to 190°C. Cook the for 2 minutes less than the packet says, and drain.
- 02
Finely chop the and slice the , then fry them in 40 g of the until soft and browned.
- 03
Stir in the , then gradually add the and and simmer until thick.
- 04
Drain the and grate the . Take the pan off the heat and stir in most of the , the , the , the , and .
- 05
Spread in a 20 x 30 cm baking dish. Melt the remaining 20 g of , mix it with the and the rest of the , and scatter over.
- 06
Bake for 20 to 25 minutes until golden and bubbling.
Notes
- Undercook the noodles; they finish in the oven.
- Making the sauce from scratch rather than with canned soup gives a fresher flavour.
- Crushed potato crisps are the classic retro topping.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 30 g
- Carbs
- 46 g
- Fat
- 24 g
Estimated from the ingredients.
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