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Prep 30 mins
Cook 20 mins
My husband just named this the best tuna casserole he's ever had, so I'm recording it on Zaar for safe keeping. The base of this recipe is from the Fanny Farmer cookbook, but I changed nearly all of it. Cooking/prep times do not include time to cook noodles.
- 2 cups wide egg noodles, cooked (the twisted kind)
- 6 ounces chunk light tuna, drained
- 1⁄3 cup roasted red pepper, finely chopped and dried of packing water
- 8 ounces water chestnuts, drained and finely chopped
- 1 tablespoon onion, minced
- 4 tablespoons butter
- 1 cup fresh breadcrumb
- 6 tablespoons butter, divided
- 2 tablespoons flour
- 1 1⁄4 cups milk
- salt and pepper
- 1⁄2 cup cheddar cheese, shredded
- 1 pinch cayenne pepper
- Preheat the oven to 350 degrees. Lightly grease a baking dish.
- Combine the cooked noodles, tuna, red peppers, water chestnuts and onion, and mix to combine.
- In a large pan, melt 2 tablespoons butter and add two tablespoons flour. Stir well until a paste forms - do not allow to brown. Add the milk, continue stirring, and bring to a boil. Add the salt and pepper, lower the heat and cook for another minute. Add the cheddar cheese and cook for another minute or until a smooth, creamy sauce develops. Stir in a pinch of cayenne.
- Pour the sauce over the noodle mixture and stir well to combine.
- In a small pan, melt the remaining four tablespoons butter, add the breadcrumbs and cook until slightly browned. Spread breadcrumbs over the top of the noodle mixture.
- Cook, uncovered, for 20 minutes or until very hot.
This was delicious and easy enough for my husband to make. Will definitely be making again. Thanks for the great recipe!
Loved the texture and that it doesn't call for canned soup as the base. The only change is I added peas. This has replaced my usual tuna casserole recipe.
Very good I really like it!