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Easy Tuna Noodle Casserole
Easy Tuna Noodle Casserole
- Recipe Submitted by maryjosh on 11/22/2016
Ingredients List
- 4 ounces Monterey Jack cheese, shredded (1 cup), divided
- 4 ounces sharp cheddar cheese, shredded (1 cup), divided
- 2 cups potato chips, crushed
- 2 slices white sandwich bread, torn into 1-inch pieces
- 6 tablespoons unsalted butter, divided
- 1½ tablespoons salt, divided
- 1¼ teaspoons ground black pepper, divided
- 3 (5-ounce) cans solid white albacore tuna packed in water
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- 12 ounces egg noodles
- 10 ounces white mushrooms, sliced ¼-inch thick
- 1 onion, finely chopped
- 1 red bell pepper, stemmed, seeded, and finely chopped
- 3 tablespoons all-purpose flour
- 3½ cups half-and-half
- 1½ cups chicken broth
- 1½ cups frozen peas
Directions
1. Preheat oven to 425 degrees F. Combine the Monterey Jack and cheddar cheeses in a bowl. Pulse the potato chips, bread, ¼ cup cheese mixture, 2 tablespoons butter, ¼ teaspoon salt, and ¼ teaspoon pepper in food processor until coarsely ground, about 8 pulses; set aside.
2. Place the tuna in a fine-mesh strainer and press dry with paper towels. Transfer to a large bowl and flake into coarse pieces with a fork. Microwave the oil, lemon juice, ½ teaspoon salt, and ½ teaspoon pepper in small bowl for about 30 seconds. Stir the oil mixture into the tuna and set aside.
3. Bring 4 quarts of water to a boil in a Dutch oven. Add pasta and 1 tablespoon salt and cook until al dente. Drain pasta and rinse with cold water until cool, about 2 minutes. Drain again and set aside. Melt 1 tablespoon butter in now-empty pot over medium-high heat. Add mushrooms and ¼ teaspoon salt and cook until liquid evaporates and mushrooms are browned, 6 to 8 minutes. Transfer mushrooms to the bowl with tuna mixture. Add 1 tablespoon butter, the onion, and bell pepper to now-empty pot and cook, stirring occasionally, until softened, about 5 minutes. Transfer to bowl with tuna-mushroom mixture; set aside.
4. In now-empty pot, melt remaining 2 tablespoons butter over medium heat. Add flour and cook, whisking constantly, until golden, about 1 minute. Slowly whisk in half-and-half and broth and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, 5 to 7 minutes. Off heat, whisk in remaining cheese mixture until smooth. Stir in pasta, tuna-vegetable mixture, peas, ½ teaspoon salt, and ½ teaspoon pepper.
5. Transfer the mixture into a 9x13-inch baking dish and top with bread-crumb mixture. Bake until golden brown, 12 to 14 minutes. Let casserole cool on wire rack for 10 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
2. Place the tuna in a fine-mesh strainer and press dry with paper towels. Transfer to a large bowl and flake into coarse pieces with a fork. Microwave the oil, lemon juice, ½ teaspoon salt, and ½ teaspoon pepper in small bowl for about 30 seconds. Stir the oil mixture into the tuna and set aside.
3. Bring 4 quarts of water to a boil in a Dutch oven. Add pasta and 1 tablespoon salt and cook until al dente. Drain pasta and rinse with cold water until cool, about 2 minutes. Drain again and set aside. Melt 1 tablespoon butter in now-empty pot over medium-high heat. Add mushrooms and ¼ teaspoon salt and cook until liquid evaporates and mushrooms are browned, 6 to 8 minutes. Transfer mushrooms to the bowl with tuna mixture. Add 1 tablespoon butter, the onion, and bell pepper to now-empty pot and cook, stirring occasionally, until softened, about 5 minutes. Transfer to bowl with tuna-mushroom mixture; set aside.
4. In now-empty pot, melt remaining 2 tablespoons butter over medium heat. Add flour and cook, whisking constantly, until golden, about 1 minute. Slowly whisk in half-and-half and broth and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, 5 to 7 minutes. Off heat, whisk in remaining cheese mixture until smooth. Stir in pasta, tuna-vegetable mixture, peas, ½ teaspoon salt, and ½ teaspoon pepper.
5. Transfer the mixture into a 9x13-inch baking dish and top with bread-crumb mixture. Bake until golden brown, 12 to 14 minutes. Let casserole cool on wire rack for 10 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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