Everyone loves a good tuna noodle casserole, right? Well this Gourmet Tuna Casserole recipe forgoes the canned soup version and ramps up the flavors with sauteed mushrooms, fresh peas and a crunchy sourdough breadcrumb topping.
It’s not that much more effort than you basic tuna casserole, but the end result is absolutely incredible. Use a good quality chunk canned tuna, and I love the Pennsylvania Dutch-style curly egg noodles. This is also super delicious using chicken (rotisserie chicken works fine).
The Loon flipped for this one.
100% Loon Approved!
Gourmet Tuna Casserole
- 4 tbsp unsalted butter plus a little more for preparing the dish
- 1 medium onion chopped
- 8 oz sliced mushrooms
- 1 tbsp fresh thyme chopped
- 2 tsp soy sauce
- 2 tsp Worcestershire sauce
- 1/4 cup dry white wine
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken stock
- 2 cups whole milk
- 1 tsp fresh lemon juice
- Kosher salt and fresh ground black pepper
- 2 6 oz cans good quality tun in oil drained
- 2 cups cheddar cheese shredded
- 8 oz frozen peas thawed
- 1 12 oz bag dried curly egg noodles
- 2 cups fresh sourdough bread crumbs coarsely chopped from 3 to 4 slices (a food processor works well, remove crusts first)
- 1 tbsp olive oil
- Pre-heat oven to 375 F.
- Butter a 9x13 baking dish.
- Melt 1 1/2 tablespoons butter in large skillet over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Increase heat to medium-high, and add mushrooms, thyme and 1/4 teaspoon of salt. Cook until mushrooms begin to release some liquid, about 5 minutes.
- Add the soy and Worcestershire sauce and cook for 3 more minutes.
- Add the wine and bring to a boil and cook until reduced, about 2 minutes.
- Remove from heat.
- In a separate saucepan, over medium heat, melt the remaining 2 1/2 tablespoons butter, and then whisk in flour, stirring and cooking the roux until light blonde, about 3 to 4 minutes.
- Carefully add the stock, whisking constantly, then bring to a boil.
- Add milk, and simmer for 5 minutes, stirring occasionally.
- Stir in the mushroom mixture, lemon juice, a 1/4 teaspoon of salt and pepper, each.
- Using a fork, flake tuna into the sauce, and gently combine.
- Meanwhile, cook the noodles in salted boiling water until al dente, about 7 - 8 minutes.
- Drain and return noodles to the pot.
- Add the sauce to the noodles, and then add 1 cup of the cheese and all of the peas, stir gently to combine.
- Transfer the mixture to the prepared dish, spreading evenly.
- In a medium bowl, toss together the breadcrumbs with the olive oil and a pinch of salt.
- Add the remaining 1 cup of cheese over the top of the casserole, and then top the cheese with the bread crumbs.
- Bake until topping is crisp and sauce is bubbly, about 40 minutes.
- If desired, finish off under the broiler for about 1 - 2 minutes to brown top (Be careful! Don't burn the topping!).