Introduction: Can a Casserole Be Creamy, Comforting, and Packed with Flavor?
Craving a nostalgic dish that’s creamy, cheesy, and perfect for a cozy meal? Chef John’s Tuna Noodle Casserole is a classic comfort food, combining tender egg noodles, flaky tuna, sweet peas, and a velvety Cheddar sauce, all topped with a crunchy breadcrumb crust. Perfect for family dinners, potlucks, or a budget-friendly meal, this casserole is both satisfying and easy to make. Ready to bake up a pan of creamy goodness? Let’s dive into this heartwarming recipe!
Overview: Why Chef John’s Tuna Noodle Casserole is a Comfort Food Favorite
Chef John’s Tuna Noodle Casserole is celebrated for its creamy texture, savory tuna flavor, and golden, crunchy topping. It’s a simple dish that delivers big on comfort. Here’s what makes it special:
- Time Requirement: About 15 minutes to prep, 5 minutes to cook noodles, 30 minutes to bake.
- Difficulty Level: Easy—requires basic sauce-making and baking, ideal for beginners.
- Why It’s Special: The combination of a rich Cheddar sauce, tender noodles, and a crispy breadcrumb topping creates a perfect balance of textures and flavors. This recipe yields 8 servings, great for family meals or leftovers.
Ideal for weeknight dinners, casual gatherings, or any time you want a comforting, crowd-pleasing dish, this tuna noodle casserole is sure to impress.
Essential Ingredients
Chef John’s Tuna Noodle Casserole uses pantry staples and fresh ingredients to create its signature creamy, savory flavor. Here’s what you’ll need for 8 servings:
- 3 tablespoons unsalted butter: Forms the base for the creamy sauce.
- ½ cup finely diced yellow onion: Adds sweetness and depth.
- 1 ½ teaspoons kosher salt, divided: Enhances flavors throughout.
- 3 tablespoons all-purpose flour: Thickens the sauce for a creamy texture.
- 4 cups cold milk: Creates a smooth, velvety sauce.
- 1 cup shredded white Cheddar cheese: Adds rich, cheesy flavor.
- 1 (12 ounce) package dry egg noodles: Provides the hearty base.
- 2 (5.5 ounce) cans tuna packed in olive oil, drained and crumbled: Adds protein and savory flavor.
- ¾ cup frozen peas, thawed and drained: Contributes sweetness and texture.
- 1 pinch cayenne pepper: Brings a subtle spicy kick.
- ¼ teaspoon freshly ground black pepper: Adds mild heat.
- ¼ teaspoon Worcestershire sauce: Enhances umami depth.
- ½ cup plain bread crumbs: Creates a crunchy topping.
- ½ cup grated Parmigiano-Reggiano cheese: Adds nutty, savory crunch.
- 2 tablespoons olive oil: Binds the topping for a golden crust.
Why These Ingredients Matter
- White Cheddar Sauce: Provides a creamy, tangy base that ties the dish together.
- Tuna and Peas: Add protein and a pop of sweetness for a balanced flavor.
- Egg Noodles: Offer a tender, hearty texture that holds the sauce well.
- Breadcrumb Topping: Creates a crispy contrast to the creamy casserole.
Substitutions and Variations
- Tuna: Use water-packed tuna or canned salmon for a different flavor.
- Cheese: Swap white Cheddar with sharp Cheddar, Monterey Jack, or a cheese blend.
- Peas: Substitute with frozen corn, green beans, or diced carrots.
- Vegan Option: Use plant-based butter, milk, and cheese; replace tuna with chickpeas or mushrooms.
- Gluten-Free: Use gluten-free flour, noodles, and bread crumbs; ensure Worcestershire is gluten-free.
- Spicy Casserole: Increase cayenne to ¼ teaspoon or add 1 tablespoon hot sauce.
- Potato Chip Topping: Replace bread crumbs with crushed potato chips for extra crunch (per Chef’s Note).
Step-by-Step Instructions
Making Chef John’s Tuna Noodle Casserole is a straightforward process that yields a creamy, comforting dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 3 tablespoons unsalted butter, ½ cup finely diced yellow onion, 1 ½ teaspoons kosher salt, 3 tablespoons all-purpose flour, 4 cups cold milk, 1 cup shredded white Cheddar cheese, 12 ounces dry egg noodles, 2 (5.5 ounce) cans tuna packed in olive oil, ¾ cup frozen peas, 1 pinch cayenne pepper, ¼ teaspoon black pepper, ¼ teaspoon Worcestershire sauce, ½ cup plain bread crumbs, ½ cup grated Parmigiano-Reggiano cheese, and 2 tablespoons olive oil.
- Preheat the oven to 375°F (190°C). Lightly butter a 9×13-inch casserole dish.
Tip: Dice onions finely for even cooking and a smooth sauce.
Step 2: Make the Cheese Sauce
- Melt 3 tablespoons unsalted butter in a medium saucepan over medium heat.
- Add ½ cup finely diced yellow onion and ½ teaspoon kosher salt; sauté until soft and translucent, 3-4 minutes.
- Stir in 3 tablespoons all-purpose flour and cook, stirring, for 3 minutes, reducing heat if needed to avoid browning.
- Pour in 4 cups cold milk and whisk for 1 minute. Raise heat to medium-high and cook, stirring often, until the sauce thickens and simmers.
- Remove from heat and whisk in 1 cup shredded white Cheddar cheese until melted and smooth. Reserve the sauce.
Tip: Whisk constantly when adding milk to prevent lumps in the sauce.
Step 3: Cook the Noodles
- Bring a large pot of water with the remaining 1 teaspoon kosher salt to a rapid boil.
- Cook 12 ounces dry egg noodles for 5 minutes (1 minute less than package instructions for al dente).
- Drain well and transfer to a large mixing bowl.
Tip: Undercook noodles slightly to keep them firm after baking.
Step 4: Combine Ingredients
- Add the reserved cheese sauce to the noodles in the mixing bowl.
- Stir in 2 (5.5 ounce) cans drained and crumbled tuna, ¾ cup thawed and drained frozen peas, 1 pinch cayenne pepper, ¼ teaspoon black pepper, and ¼ teaspoon Worcestershire sauce.
- Mix with a spatula until evenly combined.
Tip: Mix gently to avoid breaking the noodles or tuna too much.
Step 5: Assemble and Top
- Pour the mixture into the prepared 9×13-inch casserole dish, spreading evenly.
- In a small bowl, mix ½ cup plain bread crumbs, ½ cup grated Parmigiano-Reggiano cheese, and 2 tablespoons olive oil until it resembles wet sand.
- Sprinkle the breadcrumb mixture evenly over the casserole.
Tip: Ensure the topping is evenly distributed for a consistent crunchy crust.
Step 6: Bake and Serve
- Bake in the center of the preheated oven for 30 minutes, until the top is browned and bubbly.
- Let the casserole rest for 10 minutes before cutting and serving.
Tip: Resting allows the casserole to set, making it easier to serve neat portions.
Assembly: Building the Perfect Tuna Noodle Casserole
Making Chef John’s Tuna Noodle Casserole is all about creating a creamy, flavorful dish with a crunchy top. Here’s how to make it shine:
- Cheese Sauce: Whisk carefully for a smooth, lump-free texture.
- Noodles: Cook al dente to maintain texture after baking.
- Topping: Mix breadcrumbs with olive oil for a golden, crunchy crust.
- Presentation: Serve in the casserole dish to showcase the bubbly, golden top.
Presentation Tips
- Garnish with a sprinkle of fresh parsley or chives for a pop of color.
- Serve with a side of steamed broccoli or a green salad for a balanced meal.
- Present in a colorful ceramic dish for a cozy, inviting look.
Storage and Make-Ahead Tips
Chef John’s Tuna Noodle Casserole is perfect for leftovers and can be prepped ahead for convenience.
- Storage:
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15-20 minutes or microwave for 2-3 minutes, adding a splash of milk to restore creaminess.
- Freeze the baked casserole (wrapped tightly in plastic wrap and foil) for up to 2 months. Thaw in the fridge overnight before reheating.
- Make-Ahead:
- Prepare the cheese sauce up to a day ahead and refrigerate; reheat gently before combining.
- Assemble the casserole (without the topping) up to a day ahead, refrigerate covered, and add the breadcrumb topping just before baking.
- Cook the full dish a day in advance and reheat gently to serve.
Tip: If freezing, consider adding fresh topping after thawing for maximum crunch.
Recipe Variations
Chef John’s Tuna Noodle Casserole is versatile and easy to customize. Here are some fun twists:
- Potato Chip Casserole: Replace breadcrumbs with crushed potato chips for a crunchy, nostalgic topping (per Chef’s Note).
- Vegetable-Packed Casserole: Add ½ cup diced carrots or zucchini with the peas.
- Gluten-Free: Use gluten-free flour, noodles, and breadcrumbs; ensure Worcestershire is gluten-free.
- Spicy Tuna Casserole: Increase cayenne to ¼ teaspoon or add 1 tablespoon chopped jalapeños.
- Mushroom Tuna Casserole: Mix in 1 cup sautéed mushrooms for extra umami.
Chef’s Notes
- Use melted butter instead of olive oil for the topping for a richer flavor.
- Cook egg noodles 1 minute less than package instructions to keep them firm after baking.
- Crushed potato chips can replace breadcrumbs for a crunchier, nostalgic topping.
Conclusion: Savor the Creamy Comfort!
Chef John’s Tuna Noodle Casserole is the dish that brings creamy, cheesy comfort to every bite. With its velvety Cheddar sauce, tender noodles, savory tuna, and crunchy topping, it’s a perfect meal for family dinners, potlucks, or cozy nights in. Easy to make with a big flavor payoff, this casserole is sure to become a favorite. So, grab your casserole dish, bake up this classic, and enjoy a plate of nostalgic goodness. We’d love to hear how your casserole turns out—share your creations in the comments or on social media!
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Chef John’s Tuna Noodle Casserole
Description
Craving a nostalgic dish that’s creamy, cheesy, and perfect for a cozy meal? Chef John’s Tuna Noodle Casserole is a classic comfort food, combining tender egg noodles, flaky tuna, sweet peas, and a velvety Cheddar sauce, all topped with a crunchy breadcrumb crust
Ingredients
Chef John’s Tuna Noodle Casserole uses pantry staples and fresh ingredients to create its signature creamy, savory flavor. Here’s what you’ll need for 8 servings:
- 3 tablespoons unsalted butter: Forms the base for the creamy sauce.
- ½ cup finely diced yellow onion: Adds sweetness and depth.
- 1 ½ teaspoons kosher salt, divided: Enhances flavors throughout.
- 3 tablespoons all-purpose flour: Thickens the sauce for a creamy texture.
- 4 cups cold milk: Creates a smooth, velvety sauce.
- 1 cup shredded white Cheddar cheese: Adds rich, cheesy flavor.
- 1 (12 ounce) package dry egg noodles: Provides the hearty base.
- 2 (5.5 ounce) cans tuna packed in olive oil, drained and crumbled: Adds protein and savory flavor.
- ¾ cup frozen peas, thawed and drained: Contributes sweetness and texture.
- 1 pinch cayenne pepper: Brings a subtle spicy kick.
- ¼ teaspoon freshly ground black pepper: Adds mild heat.
- ¼ teaspoon Worcestershire sauce: Enhances umami depth.
- ½ cup plain bread crumbs: Creates a crunchy topping.
- ½ cup grated Parmigiano-Reggiano cheese: Adds nutty, savory crunch.
- 2 tablespoons olive oil: Binds the topping for a golden crust.
Why These Ingredients Matter
- White Cheddar Sauce: Provides a creamy, tangy base that ties the dish together.
- Tuna and Peas: Add protein and a pop of sweetness for a balanced flavor.
- Egg Noodles: Offer a tender, hearty texture that holds the sauce well.
- Breadcrumb Topping: Creates a crispy contrast to the creamy casserole.
Substitutions and Variations
- Tuna: Use water-packed tuna or canned salmon for a different flavor.
- Cheese: Swap white Cheddar with sharp Cheddar, Monterey Jack, or a cheese blend.
- Peas: Substitute with frozen corn, green beans, or diced carrots.
- Vegan Option: Use plant-based butter, milk, and cheese; replace tuna with chickpeas or mushrooms.
- Gluten-Free: Use gluten-free flour, noodles, and bread crumbs; ensure Worcestershire is gluten-free.
- Spicy Casserole: Increase cayenne to ¼ teaspoon or add 1 tablespoon hot sauce.
- Potato Chip Topping: Replace bread crumbs with crushed potato chips for extra crunch (per Chef’s Note).
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 3 tablespoons unsalted butter, ½ cup finely diced yellow onion, 1 ½ teaspoons kosher salt, 3 tablespoons all-purpose flour, 4 cups cold milk, 1 cup shredded white Cheddar cheese, 12 ounces dry egg noodles, 2 (5.5 ounce) cans tuna packed in olive oil, ¾ cup frozen peas, 1 pinch cayenne pepper, ¼ teaspoon black pepper, ¼ teaspoon Worcestershire sauce, ½ cup plain bread crumbs, ½ cup grated Parmigiano-Reggiano cheese, and 2 tablespoons olive oil.
- Preheat the oven to 375°F (190°C). Lightly butter a 9×13-inch casserole dish.
Tip: Dice onions finely for even cooking and a smooth sauce.
Step 2: Make the Cheese Sauce
- Melt 3 tablespoons unsalted butter in a medium saucepan over medium heat.
- Add ½ cup finely diced yellow onion and ½ teaspoon kosher salt; sauté until soft and translucent, 3-4 minutes.
- Stir in 3 tablespoons all-purpose flour and cook, stirring, for 3 minutes, reducing heat if needed to avoid browning.
- Pour in 4 cups cold milk and whisk for 1 minute. Raise heat to medium-high and cook, stirring often, until the sauce thickens and simmers.
- Remove from heat and whisk in 1 cup shredded white Cheddar cheese until melted and smooth. Reserve the sauce.
Tip: Whisk constantly when adding milk to prevent lumps in the sauce.
Step 3: Cook the Noodles
- Bring a large pot of water with the remaining 1 teaspoon kosher salt to a rapid boil.
- Cook 12 ounces dry egg noodles for 5 minutes (1 minute less than package instructions for al dente).
- Drain well and transfer to a large mixing bowl.
Tip: Undercook noodles slightly to keep them firm after baking.
Step 4: Combine Ingredients
- Add the reserved cheese sauce to the noodles in the mixing bowl.
- Stir in 2 (5.5 ounce) cans drained and crumbled tuna, ¾ cup thawed and drained frozen peas, 1 pinch cayenne pepper, ¼ teaspoon black pepper, and ¼ teaspoon Worcestershire sauce.
- Mix with a spatula until evenly combined.
Tip: Mix gently to avoid breaking the noodles or tuna too much.
Step 5: Assemble and Top
- Pour the mixture into the prepared 9×13-inch casserole dish, spreading evenly.
- In a small bowl, mix ½ cup plain bread crumbs, ½ cup grated Parmigiano-Reggiano cheese, and 2 tablespoons olive oil until it resembles wet sand.
- Sprinkle the breadcrumb mixture evenly over the casserole.
Tip: Ensure the topping is evenly distributed for a consistent crunchy crust.
Step 6: Bake and Serve
- Bake in the center of the preheated oven for 30 minutes, until the top is browned and bubbly.
- Let the casserole rest for 10 minutes before cutting and serving.
Tip: Resting allows the casserole to set, making it easier to serve neat portions.
FAQs
1. Why is my sauce lumpy?
Lumpy sauce can result from not whisking the milk thoroughly or cooking the flour too quickly. Whisk constantly and add milk gradually.
2. Can I use water-packed tuna?
Yes, but olive oil-packed tuna adds richer flavor. Drain well to avoid excess liquid.
3. Is this recipe gluten-free?
Not as written, but use gluten-free flour, noodles, and breadcrumbs for a gluten-free version.
4. Why is my topping soggy?
A soggy topping can result from underbaking or insufficient oil. Bake until golden and mix breadcrumbs thoroughly with oil.
5. Can I make this ahead?
Yes! Prepare the sauce or assemble the casserole a day ahead; add topping before baking.
6. Can I skip the peas?
Yes, omit peas or replace with another vegetable like corn or green beans.
7. What are the health benefits of this dish?
Tuna provides protein and omega-3s, peas add fiber, and cheese offers calcium, but this is a rich dish—enjoy with a light side.