tuna noodle casserole
Ingredients
- 8 oz egg noodles
- 2 cans (5 oz each) albacore tuna in water, drained
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1.5 cups whole milk, warmed
- 0.5 cup sharp cheddar cheese, shredded
- 0.25 cup grated Parmigiano-Reggiano
- 0.5 tsp Dijon mustard
- 0.25 tsp cayenne pepper
- 1 tsp fresh lemon juice
- 0.75 cup panko breadcrumbs
- 2 tbsp melted butter, for topping
- 0.5 tsp smoked paprika
- 1 tsp fresh tarragon, finely chopped
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F. Cook egg noodles in salted boiling water until 1 minute under al dente (about 7 minutes); drain and set aside.
- Make béchamel: Melt 3 tbsp butter over medium heat, whisk in flour to create a roux, cook 1 minute while stirring. Slowly add warm milk while whisking constantly to avoid lumps, cook 4-5 minutes until sauce coats the back of a spoon and reaches 160°F.
- Remove béchamel from heat, stir in cheddar cheese, Parmigiano-Reggiano, Dijon mustard, cayenne pepper, and lemon juice until cheese melts completely. Season with salt and black pepper.
- Fold drained tuna and cooked noodles into the cheese sauce gently, being careful not to break up large tuna chunks. Transfer to a buttered 9x13-inch baking dish and spread evenly.
- Combine panko breadcrumbs, 2 tbsp melted butter, smoked paprika, and fresh tarragon in a small bowl. Distribute breadcrumb mixture evenly over the casserole surface.
- Bake at 375°F for 22-25 minutes until the top is golden brown and the sauce bubbles at the edges. Let rest 5 minutes before serving to allow the sauce to set slightly.
Inspired by Damaris Phillips’s winning tuna noodle casserole. This is a plausible recreation, not the chef’s original recipe.