Love it or hate it, the tuna noodle casserole is an American classic. This dish and the renowned green bean casserole are the two most asked about casseroles that are not currently on our menu. Why, you ask? We deliver our products frozen, and neither of these dishes freezes well. They’re best when enjoyed fresh from the oven. With that said—and after the umpteenth request for this old-school favorite—we pay our respects here.

　　

Ingredients

makes 8 servings

　　2 tablespoons unsalted butter

　　2 cups seasoned bread crumbs (see page 196)

　　1 (l0-ounce) container sliced button mushrooms

　　1 medium onion, chopped

　　1 1/2 teaspoons paprika

　　1/8 teaspoon cayenne

　　1/2 teaspoon salt, plus more for taste

　　3 1/2 cups chicken broth (see page 200)

　　1 cup heavy cream

　　1 (8-ounce) package wide egg noodles

　　2 (6-ounce) cans water-packed solid white tuna, drained well and flaked

　　1 1/2 cups frozen peas

　　2 cups grated Parmesan cheese (8 ounces)

　　2 tablespoons finely chopped fresh parsley leaves

　　Freshly ground black pepper

　　

Step 1

Preheat the oven to 475°F.

　　

Step 2

Melt 1 tablespoon of the butter in a large nonstick skillet set over medium-high heat. Add the bread crumbs and toast until just golden brown, 3 to 5 minutes. Transfer the crumbs to a small bowl and set aside.

　　

Step 3

Melt the remaining 1 tablespoon of butter in a medium sauté pan set over medium-high heat. Add the mushrooms, onion, paprika, cayenne, and 1/2 teaspoon salt and cook, stirring often, until the mushrooms and onion are golden brown, about 8 minutes. Stir in the broth and cream, and then add the noodles. Increase the heat to high and cook at a vigorous simmer, stirring often, until the noodles are nearly tender and the sauce is slightly thickened, about 8 minutes.

　　

Step 4

Remove the pan from the heat and stir in the tuna, peas, Parmesan, and parsley, and season to taste with salt and pepper. Pour the mixture into a 9 x 13-inch casserole dish and sprinkle the bread crumbs over the top. Bake until the edges are bubbly, about 8 minutes.

　　

note

Step 5

Don’t get foiled by oil! Choose a solid white chunk tuna packed in water. Crystal found that oil-packed tuna can cause the casserole to be greasy.

　　From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers.Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.