Creamy Tuna Noodle Casserole

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Cooked noodles and drained tuna bake under a light cheese crust in this weeknight casserole. A milk-based sauce binds the pasta and fish so the center stays creamy while the top browns. Whisk the milk slowly into the butter and flour before adding the other seasonings. Taste before adding extra salt because tuna, soy sauce and cheese already season the dish. Heat oven to 180°C (350°F). Boil noodles just shy of tender, drain and set aside. Cook chopped onion in butter until soft, stir in flour and cook 1 minute. Gradually whisk in milk; simmer until it coats a spoon, then add mustard, soy, lemon, thyme, pepper and half the cheese.

Recipe card

Creamy Tuna Noodle Casserole

Cooked noodles and drained tuna bake under a light cheese crust in this weeknight casserole.

Prep 20 minCook 35 minTotal 55 minYield 4 to 6 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Saucepan, whisk, 20 by 25 cm baking dish

Ingredients

250 g dry egg noodles 2 cans tuna in water, about 140 g drained each 1 whole onion 2 tbsp butter 2 tbsp all-purpose flour 400 ml milk 2 tsp mustard 2 tsp soy sauce 1 tsp lemon juice 1 tsp dried thyme 1 cup grated cheddar 1 pinch black pepper

Instructions

1. Noodles

   Heat oven to 180°C (350°F). Boil noodles just shy of tender, drain and set aside.

2. Roux

   Cook chopped onion in butter until soft, stir in flour and cook 1 minute.

3. Sauce

   Gradually whisk in milk; simmer until it coats a spoon, then add mustard, soy, lemon, thyme, pepper and half the cheese.

4. Assemble

   Fold drained tuna and noodles into sauce, transfer to a 20 by 25 cm baking dish and top with remaining cheese.

5. Bake

   Bake 25 to 30 minutes until bubbling throughout and lightly browned; stand 5 minutes before serving.

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How to tell when it is ready

Sauce bubbling through center and cheese lightly golden.

Tips

• Undercook noodles slightly before baking.
• Whisk milk in gradually to avoid lumps.
• Drain tuna thoroughly to avoid watery sauce.
• Taste before adding salt because soy and cheese contribute plenty.

Troubleshooting

• If sauce is lumpy, whisk it firmly before adding tuna.
• If casserole is dry, add a splash of milk when reheating.

Substitutions

• Use a similar short pasta instead of egg noodles, cooking to firm.
• Use parmesan instead of some cheddar but reduce added salt.

Variations

• Stir cooked peas into the dish before baking.
• Use cheddar throughout for a sharper topping.

Serving suggestions

• Serve with peas.
• Add a crisp green salad.
• Pair with steamed broccoli.
• Sprinkle parsley over hot portions.

Make ahead

Prepare the measured ingredients in advance. Refrigerate up to 3 days; reheat until hot throughout.

Storage

Refrigerate up to 3 days; reheat until hot throughout.

Food safety

Keep drained canned tuna chilled if not immediately assembled and bake casserole fully.

Frequently asked questions

Why does the sauce need milk?

Flour and butter require liquid to thicken into a sauce rather than a paste.

How should I store creamy tuna noodle casserole?

Refrigerate up to 3 days; reheat until hot throughout.

Serve with peas. Refrigerate up to 3 days; reheat until hot throughout.