📝 About This Recipe
This isn't your average cafeteria bake; it's a sophisticated reimagining of the quintessential American mid-century comfort classic. By ditching the canned soup in favor of a velvety, from-scratch Sherry-infused Mornay sauce and adding a burst of brightness with lemon and fresh herbs, we elevate humble pantry staples into a gourmet experience. The contrast between the tender egg noodles and the buttery, golden-brown Panko-Parmesan crust makes every bite a nostalgic yet refined delight.
🥗 Ingredients
The Pasta & Protein
- 12 ounces Wide Egg Noodles (cooked 2 minutes less than package directions)
- 2 cans (5 oz each) Albocore White Tuna (drained and flaked into large chunks)
- 1 cup Frozen Sweet Peas (thawed)
The Aromatic Base & Sauce
- 4 tablespoons Unsalted Butter (divided)
- 1 medium Yellow Onion (finely diced)
- 8 ounces Cremini Mushrooms (sliced thin)
- 1 piece Celery Stalk (finely minced)
- 1/4 cup All-Purpose Flour
- 2 1/2 cups Whole Milk (warmed slightly)
- 2 tablespoons Dry Sherry (optional but highly recommended for depth)
- 1 1/2 cups Sharp White Cheddar (freshly shredded)
- 1 teaspoon Dijon Mustard
- 2 tablespoons Fresh Parsley (chopped)
- 1 teaspoon Lemon Juice (to brighten the tuna)
The Signature Topping
- 1 cup Panko Breadcrumbs
- 1/4 cup Parmesan Cheese (finely grated)
- 1/2 teaspoon Smoked Paprika (for color and warmth)
- 2 tablespoons Melted Butter
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter or non-stick spray.
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2
Bring a large pot of salted water to a boil. Cook the egg noodles for 2 minutes less than the 'al dente' package instructions—they should still have a firm bite as they will finish cooking in the oven.
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3
Drain the noodles and toss them with a drizzle of oil to prevent sticking; set aside in a large mixing bowl.
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4
In a large skillet or Dutch oven over medium heat, melt 2 tablespoons of butter. Add the diced onions, celery, and sliced mushrooms. Sauté for 7-8 minutes until the mushrooms are golden and the moisture has evaporated.
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5
Add the remaining 2 tablespoons of butter to the vegetables. Once melted, sprinkle the flour over the mixture and whisk constantly for 1-2 minutes to cook out the raw flour taste, creating a light blonde roux.
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6
Slowly whisk in the warm milk and dry sherry. Continue to whisk over medium heat until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
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7
Remove the skillet from heat. Stir in the shredded cheddar cheese, Dijon mustard, lemon juice, salt, and pepper until the cheese is melted and the sauce is silky smooth.
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8
Pour the cheese sauce over the cooked noodles. Add the flaked tuna, thawed peas, and fresh parsley. Gently fold everything together with a rubber spatula, being careful not to break up the tuna chunks too much.
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9
Transfer the mixture into the prepared baking dish and spread it into an even layer.
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10
In a small bowl, combine the Panko breadcrumbs, grated Parmesan, smoked paprika, and 2 tablespoons of melted butter. Mix until the crumbs are evenly moistened.
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11
Sprinkle the Panko topping evenly over the casserole.
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12
Bake for 20-25 minutes, or until the sauce is bubbling around the edges and the topping is a deep golden brown.
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13
Let the casserole rest for 5-10 minutes before serving; this allows the sauce to set slightly so it isn't too runny.
💡 Chef's Tips
Always undercook your noodles by 2-3 minutes; they will absorb the sauce in the oven and reach perfect tenderness without becoming mushy. Use high-quality tuna packed in water or olive oil for the best flavor; avoid 'chunk light' which can be too mushy for a premium casserole. Freshly grate your cheese! Pre-shredded cheeses are coated in potato starch which can make your sauce grainy rather than velvety. If the topping browns too quickly, tent the dish loosely with foil for the final 10 minutes of baking. For an extra umami punch, add a dash of Worcestershire sauce or a few drops of fish sauce to the roux.
🍽️ Serving Suggestions
Serve with a crisp, green garden salad tossed in a sharp lemon vinaigrette to cut through the richness. A side of roasted honey-glazed carrots provides a lovely sweetness and color contrast. Pair with a chilled glass of Chardonnay or a dry Pinot Grigio to complement the creamy sauce. For a true Midwestern experience, serve with a side of buttery garlic bread or dinner rolls. Top with extra fresh chives or dill just before serving for a pop of color and herbal aroma.