I consider this the king of comfort food casseroles. What I love about this recipe, other than that it is simple and easy, is that it doesn't require the traditional can of cream of mushroom soup--but it still has the same amount of creamy, decadent goodness that every casserole should. Serve this with a green salad on the side.

Recipe Summary

prep:
15 mins
cook:
55 mins
additional:
10 mins
total:
1 hr 20 mins
Servings:
8
Yield:
1 9x13-inch casserole
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9x13-inch casserole dish.

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  • Melt 3 tablespoons butter in a medium saucepan over medium heat. Saute onion with 1/2 teaspoon kosher salt until it starts to soften up and turn translucent, 3 to 4 minutes. Add the flour, and cook, stirring, for 3 minutes, reducing heat if needed.

  • Pour in cold milk and whisk for 1 minute. Raise heat to medium-high and cook, stirring often, until the sauce thickens and comes to a simmer. Remove from heat, whisk in Cheddar cheese, and reserve until needed.

  • Fill a large pot with water and remaining salt and bring to a rapid boil. Cook egg noodles for 5 minutes. Drain well and add to a large mixing bowl. Stir in the reserved sauce, followed by tuna, peas, cayenne, black pepper, and Worcestershire sauce. Mix with a spatula until evenly combined.

  • Pour the mixture into the prepared dish. Mix bread crumbs, Parmigiano-Reggiano cheese, and olive oil together in a small bowl until combined and resembling wet sand. Sprinkle evenly over the casserole.

  • Bake in the center of the preheated oven until browned and bubbly, about 30 minutes. Let sit for 10 minutes before cutting and serving.

Chef's Notes:

You can use melted butter instead of olive oil for the topping.

Cook egg noodles for 1 minute less than their individual package instructions call for.

If you have them around, crushed up potato chips might be the best topping for this instead of bread crumbs.

Nutrition Facts

511 calories; protein 29.7g; carbohydrates 46.2g; fat 22.8g; cholesterol 86mg; sodium 808.5mg. Full Nutrition
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Reviews (42)

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60 Ratings
  • 5 star values: 37
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
06/04/2020
Very good casserole!! It would have been much better if I would have remembered to put in the tuna - lololol Read More
(11)
Rating: 5 stars
05/29/2020
I'm making this tomorrow. My honey thinks tuna casserole is food for the devil but I disagree. I'm gonna sneak this one in on him...hell yeah...at least I will enjoy it! Read More
(10)
Rating: 4 stars
05/22/2020
Had no peas, regular bread crumbs, Worcestershire, but had Asian fish sauce and panko bread crumbs. Had only a 10x14 glass dish. Added mushrooms and a diced celery rib to the saute. Used mix of Parmigiano Regiano and Pecorino Romano for crumb topping, and increased quantities by 50% for larger area pan. COVID-19, ya know. Delicious! Gave only 4 stars as I changed the recipe a bit. As CJ says. "That's just you cooking." Read More
(9)
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Rating: 5 stars
06/02/2020
Not Mrs. Kotter's tuna casserole! This was great. I had an open bottle of white wine, so I used the last of it (~2/3 cup) in place of some of the milk, and it added a really nice bit of acidity. I added the wine to the roux and let it cook for few seconds so it wouldn't curdle the milk, and then whisked in the milk. This makes a huge batch, which was fine because the leftovers are delicious, but I think next time I'll try a half recipe. I only had water-packed tuna and it was fine. Read More
(6)
Rating: 5 stars
05/16/2020
Don't be afraid to really go sharp on the cheddar! Read More
(6)
Rating: 5 stars
06/11/2020
This baked up beautifully and tasted incredible. It was awesome to make it from scratch and got a standing ovation from my husband and young children. Best. Tuna. Casserole. Ever. Read More
(6)
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Rating: 5 stars
06/21/2020
As always, your recipes are the best! I made 2 small changes: I substituted leftover roast chicken for the tuna & used penne pasta instead of egg noodles - absolutely delicious! My new go-to casserole recipe. - FGB Read More
(5)
Rating: 5 stars
05/17/2020
Delicious! Takes awhile to make, but it’s easy. This one’s a keeper. Read More
(4)
Rating: 5 stars
05/16/2020
I didn't have tuna so I subbed salmon. It was excellent. Read More
(4)