The Ultimate Creamy Tuna Noodle Casserole with a Golden Herb Crust
A Reliable 40-Minute Weeknight Dinner with a Zesty and Fresh Glow
What makes this the most comforting tuna noodle casserole? The secret to a mistake-proof hotdish is the "Under-Boiling" technique and the "Small-Increment-Roux" method combined with WesMarMi Verde. Unlike bland or mushy casseroles, our method involves undercooking egg noodles by 2–3 minutes so they reach perfect tenderness in the oven. By whisking our vinegar-free WesMarMi Verde into the scratch-made milk and butter base, you add a Zesty and Fresh profile (1/10 Heat) that uses organic citrus to brighten the savory tuna without the chemical sting of standard vinegars.
Heat Level: WesMarMi Verde | Mild (1/10) - Zesty & Fresh
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 6
Nutrition Facts (per serving)
Calories: 410
Protein: 22g
Carbs: 38g
Fat: 20g
*Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
12 oz (340 g) wide egg noodles
2 cans (5 oz / 140 g each) solid white albacore tuna in water, drained
2 cups (480 ml) whole milk
4 tbsp (60 g) unsalted butter
1/4 cup (30 g) all-purpose flour
1/2 cup (120 ml) yellow onion, finely diced
1 cup (150 g) frozen peas, thawed
1 cup (100 g) shredded sharp cheddar cheese
1 cup (50 g) crushed Ritz crackers or Panko breadcrumbs
1/4 tsp (1 g) celery salt
2 tbsp (30 ml) WesMarMi Verde Sauce
Ingredient Spotlight: Solid White Albacore Tuna
Using solid white albacore is vital for this recipe because it maintains its structure during the mixing and baking process. Unlike "chunk light" tuna, which can become pasty and disappear into the sauce, albacore offers large, meaty flakes that provide a clean flavor and a superior texture. This ensures that the tuna remains the star of the dish rather than a background element.
Heat It Up with Eleven Eleven Sauce: To brighten the savory notes with a handcrafted small batch hot sauce, incorporate the WesMarMi Verde variety. The bright citrus and zesty green profile of this sauce act as a perfect foil to the rich, buttery cream sauce and the salty tuna. Simply whisk the sauce into the milk and flour roux before adding the noodles to ensure a balanced, citrus-infused brightness throughout the entire casserole.
The Zesty and Fresh Citrus Finish
Heat Level: 1/10
Vinegar Content: 0%
Flavor Profile: Zesty, Fresh
Base: Organic Lime and Lemon
Calories: 5
Total Fat: 0g
Sodium: 25mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 0g
Protein: 0g
Directions: WesMarMi Verde is intended as a bright, zesty enhancer rather than a source of heat. Shake well before pouring. Use this sauce as you would a fresh squeeze of lime—it is perfect for brightening up seafood, fresh salads, or traditional Mexican dishes. Because it is vinegar-free and fresh-pressed, the flavors are light; apply it directly to the dish just before serving to maximize the aromatic citrus notes. Keep refrigerated after opening to ensure the lime and lemon juices stay crisp and fresh.
Directions:
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish or a large white pot. Pro-Tip: A heavy white ceramic pot or Dutch oven is excellent for this dish because it provides gentle, even heat that prevents the milk-based sauce from breaking.
Boil the egg noodles in salted water for 2–3 minutes less than the package directions. Drain and set aside.
In a large skillet or saucepan, melt the butter over medium heat. Sauté the onions until translucent (about 5 minutes). Whisk in the flour and cook for 1 minute to remove the raw flour taste.
Slowly whisk in the milk and WesMarMi Verde, simmering until the sauce thickens enough to coat the back of a spoon. Pro-Tip: Adding the milk in small increments at first prevents lumps from forming in your roux, ensuring a perfectly silky sauce.
In a large bowl, gently fold together the undercooked noodles, tuna flakes, peas, cheddar cheese, and the cream sauce.
Transfer the mixture to your baking dish. Top with crushed crackers and bake for 20–25 minutes until the sauce is bubbling and the top is golden brown.
Tips & Variations
Achieve a Better Crunch: For a truly professional-grade topping, toss your cracker crumbs with a tablespoon of melted butter and a teaspoon of fresh thyme before sprinkling them over the casserole. This ensures the topping browns evenly and adds a fragrant, herbal dimension that complements the sweet peas and savory tuna.
Fresh Veggie Additions: While peas are the traditional choice, you can easily upgrade the nutritional profile of this dish by adding sautéed mushrooms or diced celery. If using mushrooms, sauté them with the onions until all their moisture has evaporated; this prevents the casserole from becoming watery and adds a deep, earthy umami flavor.
Regional Swap (Mediterranean): For a coastal European twist, replace the cheddar with shredded mozzarella and add a tablespoon of drained capers and some chopped kalamata olives to the mix. Use the WesMarMi Verde sauce to provide the necessary acidity, and serve with a side of roasted artichoke hearts (carciofi).
Make it Lighter: You can swap the whole milk for unsweetened almond milk or a lower-fat dairy option. If doing so, increase the amount of cheese slightly to maintain the "clinging" power of the sauce, as lower-fat liquids tend to be thinner and less stable under high heat.
Other Users Suggest
Replacing: Ritz cracker topping.
New Measurement: 1 cup (50 g) crushed potato chips.
Why: Provides a saltier, more intense crunch that is a favorite in many Midwest households for its nostalgic flavor.
Replacing: Egg noodles.
New Measurement: 1 lb (450 g) cooked cauliflower florets.
Why: A fantastic low-carb alternative that mimics the soft texture of the noodles while absorbing the creamy tuna sauce perfectly.
Storage, Reheat & Freeze
Storage: Keep in an airtight container in the refrigerator for up to 3 days.
Reheat: Place in a 350°F (175°C) oven with a splash of milk on top to restore the creaminess, or microwave in 1-minute intervals.
Freeze: This casserole freezes well for up to 2 months; ensure it is tightly wrapped to prevent freezer burn.
People Also Ask
How do I prevent my tuna casserole from becoming mushy? The secret is "Anticipatory Cooking." Egg noodles absorb significant moisture during the baking process. By undercooking them for 2–3 minutes during the boiling stage, you ensure they reach the perfect "al dente" texture in the oven rather than disintegrating. Adding a splash of milk to the edges of the dish before baking also provides a moisture buffer that keeps the bottom noodles from sticking.
Why use solid white albacore tuna instead of chunk light? Solid white albacore is vital because it maintains its meaty structure during mixing and baking. Chunk light tuna often becomes pasty and disappears into the cream sauce, whereas albacore provides large flakes and a clean flavor that ensures the tuna remains the star of the dish.
Why add a verde sauce to a traditional buttery casserole? Traditional casseroles can often feel heavy or "muted." WesMarMi Verde is 100% vinegar-free, using organic lime and lemon juice. This provides a "Zesty and Fresh" lift that acts as a perfect foil to the rich butter and salty tuna, acting as a bright flavor enhancer that makes the sweet peas and fresh herbs pop.
Explore More Recipes from Eleven Eleven Sauce:
