Save The winter my radiator died and I refused to call the landlord, I learned that a hot oven does double duty heating the apartment and cooking dinner. This casserole was born from those stubborn February nights when I needed something that would make the whole house feel warm again.
My roommate walked in while I was testing the final recipe and literally stopped in her tracks. She stood there inhaling the butter and garlic wafting from the oven for a solid minute before asking if there was enough to share.
Ingredients
- Egg noodles: These hold up better than regular pasta and the slight egg richness matches the creamy sauce perfectly
- Solid white tuna: Splurge for the good stuff in water rather than oil because the sauce provides all the richness you need
- Cremini mushrooms: They have this earthy depth that white buttons lack and they do not get mushy after baking
- Yellow onion and celery: This aromatic base is what makes it taste homemade rather than just thrown together
- Frozen peas: Use frozen instead of canned because they stay bright and sweet rather than turning gray
- Unsalted butter: Gives you total control over the salt level especially since the cheese and breaded topping add their own salinity
- All purpose flour: This is what transforms the broth and milk into that velvety restaurant style sauce
- Low sodium broth: Regular broth would make this way too salty once you add the parmesan and seasoned breadcrumbs
- Whole milk: The fat content is necessary for that luscious mouthfeel you want in a comfort food classic
- Sour cream: Adds this subtle tang that cuts through all the richness and somehow makes it taste lighter
- Dijon mustard: You cannot taste it as mustard but it makes all the other flavors sing
- Panko breadcrumbs: They create this shatteringly crisp topping that stays crunchy even under the creamy sauce
- Grated parmesan: Use the kind you grate yourself because the pre grated stuff has anti caking agents that prevent proper melting
Instructions
- Get everything ready:
- Preheat your oven to 400°F and grab a 9x13 baking dish then give it a quick rub of butter so nothing sticks later.
- Cook the noodles:
- Boil the egg noodles in salted water until they are just barely al dente because they will cook more in the oven then drain them well.
- Build the flavor base:
- Melt 3 tablespoons of butter in a large skillet over medium heat then cook the onion and celery for 3 minutes until they start to soften.
- Add the mushrooms:
- Toss in the sliced mushrooms and let them cook for 4 more minutes until they are tender and starting to brown then stir in the garlic for just 1 minute.
- Make the sauce:
- Sprinkle the flour over the vegetables and stir constantly for a minute then slowly whisk in the broth followed by the milk until smooth.
- Let it thicken:
- Bring everything to a gentle simmer and keep stirring for 3 to 4 minutes as the sauce thickens enough to coat the back of a spoon.
- Finish the sauce:
- Take the skillet off the heat and stir in the sour cream Dijon mustard salt and pepper until everything is combined.
- Combine everything:
- Fold in the drained tuna thawed peas and cooked noodles until every piece is coated in that creamy sauce.
- Assemble the casserole:
- Pour the whole mixture into your prepared baking dish and spread it into an even layer.
- Make the topping:
- Mix the panko parmesan and melted butter in a small bowl until the breadcrumbs are evenly coated.
- Top and bake:
- Sprinkle the crumb mixture all over the top and bake for 20 to 25 minutes until everything is bubbly and golden brown.
- Let it rest:
- Wait 5 minutes before serving so the sauce has time to set up then scatter fresh parsley on top if you want some color.
Save This recipe became my go to when friends moved into new apartments. Something about a bubbling casserole makes an empty kitchen feel like home immediately.
Make Ahead Magic
You can assemble the entire casserole up to 24 hours ahead and keep it covered in the refrigerator. Add the topping right before baking or it will get soggy overnight.
Freezing Instructions
Wrap the unbaked casserole tightly in plastic then foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
Serving Suggestions
A crisp green salad with vinaigrette cuts through the richness beautifully. Crusty bread for soaking up extra sauce never hurts either.
- Steamed broccoli or roasted green beans add color and nutrition
- A glass of Sauvignon Blanc balances the creamy elements
- Leftovers reheat surprisingly well for lunch the next day
Save Some recipes are just meant to be shared around a crowded table on a weeknight. This one has never let me down.
Recipe Help & Answers
- → Can I use fresh tuna instead of canned?
Fresh tuna can be substituted by cooking and flaking it before folding into the sauce, adjusting cooking times accordingly for optimal texture.
- → What can I substitute for sour cream in the sauce?
Greek yogurt or crème fraîche offer a tangy alternative while maintaining creaminess in the sauce.
- → How do I ensure the topping stays crispy?
Mix panko crumbs with melted butter and parmesan, then sprinkle evenly over the dish before baking to achieve a golden, crunchy finish.
- → Can I make this casserole ahead of time?
Yes, assemble the dish fully and refrigerate for up to 24 hours before baking, adding a few extra minutes to cooking time if baking chilled.
- → What side dishes pair well with this meal?
Light green salads or steamed vegetables complement this rich dish well, while a crisp white wine enhances its flavors.