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Classic Tuna Noodle Casserole
Melissa Hart

Classic Tuna Noodle Casserole

Tuna noodle casserole should be soft in the middle and properly crisp on top. A beige puddle won't do. Drain the noodles early and butter the crumbs well. That contrast is the whole reason to bring this one back.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 12 oz wide egg noodles
  • 2 cans 5 oz each tuna in water, drained
  • 2 cans 10 1/2 oz each condensed cream of mushroom soup
  • 1 1/2 cups whole milk
  • 1 1/2 cups frozen green peas
  • 1 cup diced celery
  • 1/2 cup finely chopped yellow onion
  • 1 tsp Worcestershire sauce
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup coarse fresh bread crumbs
  • 3 tbsp unsalted butter melted

Method
 

  1. Heat the oven to 375°F and grease a 3-quart baking dish with 1 teaspoon of the melted butter.
  2. Boil the noodles in salted water for 2 minutes less than the package directs, then drain them well.
  3. Stir the tuna, soup, milk, peas, celery, onion, Worcestershire, salt and pepper in a large bowl until no streaks of soup remain.
  4. Fold in the noodles and spread the mixture evenly in the prepared dish.
  5. Toss the bread crumbs with the remaining melted butter and scatter them across the casserole.
  6. Bake for 30 to 35 minutes, until the center bubbles and the crumbs are deep golden, then rest for 5 minutes before serving.