Quick, easy, cheesy, economical tuna noodle casserole for two. No canned soup or white sauce required. Just mix, bake and enjoy. Can be scaled up to serve more, as well!
6ozcanned tuna, solid or chunk, Albacore recommended, drained
1/4cupcelery, VERY finely chopped *see Note 1 below
1/4cupgreen onion, finely chopped, green part only
1/2cupfrozen peas
Sauce:
1/3cupsour cream
1/4cupmayonnaise, or miracle whip
1teaspoondry mustard
Pinchdried thyme
1/8teaspoonsalt
Freshly ground pepper
1/4cuppasta cooking water, *see Note 2 below
Topping:
Salt and pepper, for topping
1/4 cupcupdried bread crumbs or panko, or dried bread crumbs
1 Tablespoonbutter, melted
1/2cupshredded cheddar cheese
Prevent your screen from going dark
Instructions
Preheat oven to 350F (regular setting/not fan-assisted)
Start a large pot of water to boil and salt generously. When the water is boiling, add the noodles and cook to al dente per the package instructions. **Do not drain pasta before removing some of the cooking water to use in the casserole later!
Meanwhile, drain tuna and add to a large bowl. Add celery, green onion and frozen peas and use a fork to combine and break the tuna apart into large chunks, as needed.
Add the sour cream, mayonnaise, dry mustard, thyme, salt and freshly ground pepper. Stir to combine.
Remove pasta from the boiling water with a slotted spoon and add to the tuna mixture. Measure out the required amount of pasta cooking water and add to the bowl with the tuna mixture. Stir to combine well. **If making the casseroles in individual dishes, add a bit more of the pasta water (1-2 Tbsp), as the individual dishes cook off liquid more quickly and it is better to start with a bit more.
Transfer mixture to a baking dish or dishes. Top with a bit more salt and pepper.
Add the bread crumbs to a small bowl. Add the melted butter and stir to combine. Add the shredded cheese and mix to combine. Scatter over the casserole (or casseroles).
Bake for 20-25 minutes or until the sauce is bubbling around the edges. Do not over-bake, or it will dry out the casserole.
Notes
Be sure to chop the celery super finely, as the casserole is only in the oven a short time and larger chunks of celery won't soften at all.
Remove water from the pot used to cook the pasta at the end of cooking the pasta or just before draining. Adding pasta cooking water to the casserole adds extra moisture so the casserole won't dry during baking and helps create a lovely, creamy sauce. If making individual casseroles, add a bit more of the pasta cooking water, as the smaller dishes cook off the liquid more quickly.
Be sure to read the information above this recipe card for information on substitutions, making ahead, storing and freezing. You'll also find step-by-step photos there that you may find helpful.