No-Soup Tuna Noodle Casserole
No-Soup Tuna Noodle Casserole is a reinvented version that takes a fresh approach of using homemade sauce that elevates the flavors and textures of this nostalgic dish. Not only does it deliver on taste, but it also caters to modern preferences for wholesome, homemade meals. Whether you're a lifelong fan or a newcomer to the world of tuna casseroles, this no-soup rendition is sure to become a new family favorite.
Equipment
- Big Pots
- Colander
- Casserole dish
Ingredients
For the Noodles:
- Fine salt as needed
- 8 ounces broad egg noodles
- 4 tbsp unsalted butter, more as needed
- 8 ounces mushrooms sliced
- 3 tbsp all-purpose flour
- 2 1/2 cups milk
- 1/2 cup mayonnaise
- 1 1/2 cups frozen peas thawed
- 2 5- to 6-ounce cans of tuna in water, drained and flaked
- 2 to 3 tbsp coarsely chopped pimientos drained
For the Topping:
- 1 cup breadcrumbs soft, fresh
- 2 tbsp unsalted butter melted
- 1/4 tsp fine salt more to taste
- 1 tbsp finely chopped fresh parsley for garnish, optional
Instructions
- Prepare the oven and cook the noodles: Preheat oven to 350°F (180°C). Bring a large pot of salted water to a boil and cook the noodles until al dente. Drain and rinse with cold water to stop the cooking process, then set aside.
- Sauté the mushrooms: In a large saucepan, melt butter over medium heat. Add sliced mushrooms and sauté until golden brown and tender.
- Make the roux: Sprinkle flour over the mushrooms and cook, stirring continuously, until it develops a nutty aroma, about 1-2 minutes.
- Create the sauce: Gradually whisk in milk, continuing to stir until the sauce thickens.
- Incorporate the remaining ingredients: Stir in mayonnaise, peas, tuna, and pimientos. Season with salt to taste. Bring to a simmer and cook for 1 minute, stirring continuously.
- Combine and transfer to baking dish: Add the cooked noodles to the sauce and stir to combine. Transfer the mixture to a lightly buttered 2-quart baking dish, spreading evenly.
- Prepare the topping: In a small bowl, mix breadcrumbs, melted unsalted butter, and salt until well combined.
- Bake and serve: Sprinkle the buttered breadcrumb mixture evenly over the casserole. Bake for about 25 minutes or until bubbly and the topping is browned. Garnish with parsley if desired, and serve hot.
Notes
How to Make Your Breadcrumbs
- Start by tearing the bread into small pieces. Put these pieces into a food processor and pulse until you get fine crumbs. If you're not using them right away, you can store the crumbs in a freezer bag and keep them in the freezer until needed.
- For extra-crunchy breadcrumbs, spread them on a baking sheet and bake at 325°F for about 12-14 minutes. Stir them occasionally while baking until they turn golden brown and crispy. Once cooled, store these toasted breadcrumbs in an airtight container. They'll stay fresh for a couple of weeks at room temperature.
- For Leftovers: Put leftovers in an airtight container and keep them in the refrigerator for up to 3 days. To reheat, microwave portions until hot or bake the whole casserole in the oven at 350°F until heated through.
- To Freeze: Assemble the casserole with the pasta and sauce, but wait to add the breadcrumb topping. Let it cool completely, then wrap tightly and freeze for up to 3 months. To bake from frozen, cover with foil and bake at 350°F for 25 minutes. Remove the foil, add the breadcrumb topping, and bake uncovered for 25 more minutes until the topping is crispy.
Nutrition
Calories: 527kcalCarbohydrates: 37gProtein: 25gFat: 31gSaturated Fat: 12gCholesterol: 81mgSodium: 1836mgPotassium: 526mgFiber: 4gSugar: 9gVitamin C: 11mgCalcium: 186mgIron: 4mg
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