Tuna Noodle Casserole

Votes: 2

Time: 1 hour 10 min.
Complexity: easily
Servings: 6-8

The secret to Sunny Anderson's time-tested recipe is the herb-infused mushroom sauce she uses to coat the tuna, peas, and noodles. Worcestershire sauce and horseradish provide the spiciness, while the thick, moist texture of the casserole has an incredible creaminess.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Casserole

2 tbsp (30 g) unsalted butter, plus extra for greasing
1 1/2 lb bag of egg noodles (or 4 cups)
Table salt
450 g canned yellowfin or longfin tuna in oil, drain the oil and flake the fish
280 g of defrosted peas
1.5 cups grated Irish cheddar cheese
1.5 cups grated sharp cheddar cheese
1 tbsp. olive oil
0.5 cup chopped onion
0.5 tsp whole dried thyme
Freshly ground black pepper
230 g of cremini mushrooms, sliced
4 tsp Worcestershire sauce
1 tbsp. horseradish
2 tablespoons flour
1.5 cups chicken or meat broth
2 cups heavy cream

Sprinkling

3 tbsp. Panko breadcrumbs
3 tbsp. olive oil
Table salt and freshly ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: noodles, egg noodles, tuna, peas, cheddar cheese, thyme, Crimini mushrooms, Worcestershire sauce, horseradish, flour, cream, breadcrumbs

Cooking the dish according to the recipe:

For the casserole: Preheat oven to 190 degrees Celsius. Grease a 33 x 22 cm ovenproof dish or lasagna dish and set aside.
Cook the egg noodles in salted boiling water according to package directions until al dente, about 8 minutes. Drain and immediately plunge the noodles into a large bowl of ice water to stop the cooking process. Once cool, drain and transfer the noodles to a large bowl with the tuna, peas, and both types of cheese. Stir with a wooden spoon.

In a large skillet with even sides, combine 2 tablespoons (30 g) of butter, olive oil, onion, and thyme. Season with salt and pepper and cook for about 5 minutes over medium heat, until the onion is soft and translucent. Add the mushrooms, season again with salt, and cook for about 5 minutes, until softened and browned.

Then add the Worcestershire sauce and horseradish and spread the flour over the entire surface of the pan. Stir until the flour is evenly absorbed into the vegetables, and cook for a couple more minutes until the flour flavor dissipates.

Then increase the heat to medium-high and pour in the chicken broth. Cook for about 5 minutes until the sauce thickens slightly, then slowly whisk in the heavy cream. Simmer for about 4 minutes over low heat until the cream thickens slightly. Taste and add more salt if needed.

Pour the mushroom sauce over the cooked noodles in a large bowl and quickly stir. Then immediately transfer the mixture to a prepared and greased serving dish.
For sprinkling: In a small bowl, combine the breadcrumbs with olive oil. Season with salt and a few grinds of black pepper. Stir until the breadcrumbs evenly absorb the olive oil. Then spread the mixture over the noodles and bake in the oven for 35 minutes, until golden brown and the sauce is bubbling around the edges. Remove from the oven and let rest for 5 minutes before serving.