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Creamy Tuna Noodle Casserole ohne Soup Recipe

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4.4 from 9 reviews

This Tuna Casserole No Soup recipe is a creamy, comforting classic casserole made with tender egg noodles, sautéed vegetables, and flaky tuna. The homemade white sauce is enriched with milk and cream, seasoned delicately with nutmeg and lemon zest, then baked to golden bubbly perfection topped with buttery breadcrumbs. A perfect nostalgic meal for two that’s easy to prepare and ideal for cozy dinners.

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 & Filling

  • 2 cups dried egg noodles
  • 1 tablespoon butter
  • 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
  • Extra butter for topping (approx. 1 teaspoon)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole later.
  2. Make the Sauce: In a saucepan over medium heat, melt 2 tablespoons of butter. Gradually whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps. Slowly pour in the milk and heavy cream while whisking continuously. Cook on low heat until the sauce thickens and begins to bubble. Season with salt, pepper, and nutmeg, then transfer the sauce to a large mixing bowl.
  3. Cook Egg Noodles: Boil the egg noodles in plenty of salted water until al dente, typically about 7-8 minutes. Drain well and set aside.
  4. Sauté Vegetables: In a skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion, chopped mushrooms, and diced celery. Sauté for 8-10 minutes, stirring occasionally until the vegetables are tender and fragrant. Add the peas, salt, pepper, and lemon zest, then fold in the drained tuna. Remove from heat.
  5. Combine Ingredients: In the bowl with the sauce, add the sautéed filling and cooked noodles. Stir thoroughly until everything is evenly combined.
  6. Assemble Casserole: Divide the mixture evenly between two 10-oz ramekins or small baking dishes. Sprinkle the bread crumbs on top and drizzle with the melted butter along with an extra small amount of butter for additional topping richness.
  7. Bake: Place the ramekins in the preheated oven and bake for about 20 minutes, or until the casserole is bubbling and the breadcrumb topping is golden brown.
  8. Serve: Allow the casserole to cool slightly before serving to enjoy a creamy, comforting tuna noodle dish.

Notes

  • Heavy cream can be replaced with half-and-half for a lighter version.
  • Use fresh lemon zest for the best flavor contrast with the creamy sauce.
  • For a crunchier topping, mix the breadcrumbs with a little grated Parmesan cheese.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
  • Adjust salt and pepper according to taste to balance the creamy sauce and fish.

Find it online: https://marthatasty.com/creamy-tuna-noodle-casserole-ohne-soup-recipe/