Chef John's Tuna Noodle Casserole

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9x13-inch casserole dish.

2. 2

   Melt 3 tablespoons butter in a medium saucepan over medium heat. Sauté onion with 1/2 teaspoon kosher salt until it begins to soften and turn translucent, 3 to 4 minutes. Add the flour and cook, stirring, for 3 minutes, lowering the heat if needed.

3. 3

   Pour in cold milk and whisk for 1 minute. Increase the heat to medium-high and cook, stirring often, until the sauce thickens and reaches a simmer. Remove from the heat, whisk in Cheddar cheese, and set aside until needed.

4. 4

   Fill a large pot with water and the remaining salt and bring to a rapid boil. Cook egg noodles for 5 minutes. Drain well and transfer to a large mixing bowl. Stir in the reserved sauce, then add tuna, peas, cayenne, black pepper, and Worcestershire sauce. Mix with a spatula until evenly combined.

5. 5

   Pour the mixture into the prepared dish. In a small bowl, mix bread crumbs, Parmigiano-Reggiano cheese, and olive oil until combined and the texture resembles wet sand. Sprinkle evenly over the casserole.

6. 6

   Bake in the center of the preheated oven until browned and bubbly, about 30 minutes. Let rest for 10 minutes before cutting and serving.

• Calories 470.06 kcal High
• Protein 26.59 g Good Source
• Carbs 48.59 g Moderate
• Total Fat 18.11 g High
• Saturated Fat 8.17 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 91.38 mg High
• Sodium 555.14 mg High
• Fiber 2.6 g Low Source
• Sugar 9.12 g Moderate
• Added Sugar 0.25 g Low Source
• Calcium 411.73 mg Good Source
• Iron 2.66 mg Moderate
• Potassium 492.62 mg Moderate
• Vitamin A 123.62 mcg_rae Moderate
• Vitamin C 5.57 mg Low Source
• Vitamin D 1.71 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Onions 🧅