One-Pot Tuna Noodle Casserole Recipe

One of the first things I proudly learned to "cook" in my teens was the hamburger or tuna meals in a box. I was amazed that I could brown some meat, add noodles, a packet of seasoning, and water or milk, then watch turn into a salty, creamy, satisfying meal.  And all made in one pan!

I've been on a mission to recreate these casseroles, starting with a hamburger stroganoff. In that recipe, I learned to use a flavorful cooking liquid, a bit of flour for thickening, and egg noodles for quick cooking. This recipe is a grownup creamy stovetop tuna casserole, with a from-scratch sauce and good-quality tuna. Simmer seared mushrooms, onion, and egg noodles in milk flavored with a bit of Dijon mustard. Stir in peas, cheddar cheese, tuna, and sour cream at the end, and if you feel a little nostalgic, sprinkle on some toasted breadcrumbs or cracker crumbs when serving. I love that this homey dish comes together in one pot quickly and that I usually have most of the ingredients in my pantry! (Click "Read More" below for the full recipe.)

One-Pot Tuna Noodle Casserole

Makes:                  4 to 6 servings

Total Time:           45 minutes
Hands-On Time:   45 minutes

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INGREDIENTS
1 tablespoon olive oil
8 ounces cremini mushrooms, stems trimmed and sliced 1/4-inch thick
Freshly ground black pepper
2 tablespoons (1/4 stick) unsalted butter
1 medium yellow onion, small dice
1/2 teaspoon dried thyme
2 tablespoons all-purpose flour
2 1/4 cups water
2 cups whole milk
1 tablespoon Dijon mustard
1 1/2 teaspoons kosher salt, plus more as needed
8 ounces dried egg noodles
1 cup frozen peas
1 cup shredded sharp cheddar cheese (about 2 1/2 ounces)
1 (6-to-7 ounce) jar high-quality tuna, drained and flaked
1/2 cup sour cream
Cracker crumbs or toasted breadcrumbs, for serving (optional)

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INSTRUCTIONS

1. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the mushrooms, season with salt and pepper, and cook, stirring rarely, until browned, about 5 to 7 minutes. Transfer to a medium bowl and set aside.
2. Reduce the heat to medium and add the butter. When the butter has melted, add the onion and thyme and season with salt and pepper. Cook, scraping up any browned bits that have accumulated on the bottom of the pot and stirring occasionally, until softened, about 4 to 5 minutes.
3. Sprinkle in the flour and cook, stirring occasionally, until the raw flavor has cooked off the flour, about 1 minute. Add the water and scrape up any browned bits that have accumulated on the bottom of the pot. Add the milk, mustard, and measured salt, stir to combine, and bring to a simmer. 
4. Add the noodles and reserved mushrooms along with their accumulated juices and stir to combine. Reduce the heat to medium low and simmer, stirring occasionally, until the noodles are almost cooked through, about 5 to 7 minutes.
5. Add the peas and cheese and cook, stirring occasionally, until just heated through and the cheese is melted, about 1 minute. Remove the pot from the heat and stir in the tuna and sour cream. Taste and season with salt and pepper as needed. Serve sprinkled with the cracker crumbs or breadcrumbs, if using.