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Creamy Tuna Casserole with Egg Noodles and Vegetables Recipe

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4.2 from 11 reviews

A comforting Tuna Casserole made without condensed soup, featuring a creamy homemade sauce, tender vegetables, and egg noodles baked to bubbling perfection with a crispy breadcrumb topping. Perfect for a cozy meal that serves two.

Ingredients

Sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon nutmeg

Pasta and Vegetables

  • 2 cups dried egg noodles
  • 1 tablespoon butter, plus extra for topping
  • 1/2 cup diced onion
  • 1/2 cup chopped cremini mushrooms
  • 1/2 cup finely diced celery
  • 1/2 cup peas
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon lemon zest
  • 1 6-oz. can tuna, drained

Topping

  • 1/2 cup bread crumbs
  • 1 tablespoon butter, melted

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the casserole later.
  2. Make Sauce: Melt 2 tablespoons of butter over medium heat in a saucepan. Slowly whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux. Gradually pour in the milk and heavy cream while whisking continuously to prevent lumps. Cook over low heat until the mixture thickens and bubbles. Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon nutmeg, then transfer the sauce into a large mixing bowl.
  3. Cook Noodles: Boil the egg noodles in plenty of salted water until al dente, about 7-9 minutes. Drain the noodles thoroughly and set aside.
  4. Sauté Vegetables: Heat 1 tablespoon of butter in a skillet over medium heat. Add the diced onion, chopped mushrooms, and diced celery. Sauté for 8-10 minutes until the vegetables are tender, stirring occasionally. Add the peas, 1/8 teaspoon salt, 1/8 teaspoon pepper, lemon zest, and drained tuna. Stir to combine and remove from heat.
  5. Combine Ingredients: In the large bowl with the sauce, add the sautéed vegetable and tuna mixture along with the drained egg noodles. Stir well to fully combine all components.
  6. Assemble Casserole: Divide the mixture evenly between two 10-oz ramekins or small baking dishes. Sprinkle 1/2 cup bread crumbs over the top of each.
  7. Add Topping and Bake: Drizzle the melted butter over the breadcrumb topping. Place the ramekins on a baking sheet and bake in the preheated oven for 20 minutes, or until the casserole is bubbling and the topping is golden brown.

Notes

  • You can substitute frozen peas with fresh or other vegetables like green beans or corn.
  • For a lighter version, use low-fat milk and omit the heavy cream.
  • Breadcrumbs can be replaced with crushed crackers or panko for extra crunch.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
  • Ensure the tuna is well-drained to avoid excess moisture in the casserole.

Find it online: https://marthatasty.com/creamy-tuna-casserole-with-egg-noodles-and-vegetables-recipe/