Chef John's Tuna Noodle Casserole
Description
It's the king of comfort food casseroles made from scratch with white Cheddar, frozen peas, tuna, and a crispy breadcrumb topping.
Ingredients
•
3 tablespoons unsalted butter
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1/2 cup finely diced yellow onion
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1 1/2 teaspoons kosher salt, divided
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3 tablespoons all-purpose flour
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4 cups cold milk
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1 cup shredded white Cheddar cheese
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1 (12 ounce) package dry egg noodles
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2 (5 1/2 ounce) cans tuna packed in olive oil, drained and crumbled, or to taste
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3/4 cup frozen peas, thawed and drained
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1 pinch cayenne pepper
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1/4 teaspoon freshly ground black pepper
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1/4 teaspoon Worcestershire sauce
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1/2 cup plain bread crumbs
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1/2 cup grated Parmigiano-Reggiano cheese
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2 tablespoons olive oil
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9x13-inch casserole dish.
2
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.
3
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.
4
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.
5
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.
6
Bake in the center of the preheated oven until browned and bubbly, about 30 minutes. Let sit for 10 minutes before cutting and serving.