An elevated spin on the classic tuna noodle casserole, with cheddar, Gruyère, buttery croutons, and a little kick from pickled jalapeños.
There are certain dishes that don’t need an introduction because they already live somewhere in your memory. Tuna noodle casserole, tuna melts after school, and casseroles that appeared on the table when someone simply wanted to feed the people they loved.
This recipe is a grown-up version of those memories.
Creamy egg noodles are folded into a rich cheese sauce with tender tuna, a little Dijon, and just enough pickled jalapeño to wake everything up. It’s topped with buttery sourdough croutons that bake until golden and crisp, giving every bite the comfort of a classic casserole and the flavors of a really good tuna melt.
It’s humble food, but it’s also the kind of meal that makes you slow down for a minute. The kind you eat from a bowl while curled up on the sofa with absolutely nowhere else you need to be.
Comfort food doesn’t have to be complicated. Sometimes it just needs a little love, a few better ingredients, and the willingness to turn something familiar into something special.
Ingredients
- 6 ounces wide egg noodles
- 3 tablespoons butter, divided
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1¾ cups whole milk
- 2 tablespoons dry white wine
- ¾ cup shredded sharp cheddar cheese
- ¼ cup shredded Gruyère cheese
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- 1 12-ounce can good-quality tuna, drained
- 1½ tablespoons chopped pickled jalapeños
- 1 Roma tomato, thinly sliced
- 1 slice sourdough or artisan bread, cut into ½-inch cubes
- ¼ teaspoon Old Bay or seafood seasoning
- Freshly cracked black pepper
- Chopped parsley or chives, for finishing
Step-by-Step Recipe
1. Preheat the oven and prep
Preheat oven to 400°F.
Butter or lightly grease a small baking dish and prep all your ingredients.
2. Cook the noodles
Bring salted water to a boil.
Cook egg noodles until just tender, usually 7 to 9 minutes.
Drain and set aside.
3. Build the flavor base
In a large skillet, melt 2 tablespoons butter over medium heat.
Add onion and celery.
Cook 5 to 6 minutes, until softened.
Add garlic and cook 30 seconds.
4. Make the roux
Sprinkle in flour, salt, cayenne, and black pepper.
Cook, stirring constantly, for about 1 minute.
5. Build the sauce
Whisk in white wine.
Then slowly whisk in milk.
Cook until smooth, creamy, and thickened.
6. Add the cheese
Lower the heat.
Stir in cheddar and Gruyère until melted.
Add Dijon and Worcestershire.
Taste.
Adjust salt and pepper.
7. Fold it together
Stir in noodles, tuna, and chopped pickled jalapeños.
Transfer to the baking dish.
8. Top it
Arrange tomato slices over the top.
Melt remaining 1 tablespoon butter.
Toss bread cubes with melted butter, Old Bay, and black pepper.
Scatter over the casserole.
9. Bake
Bake uncovered for 20 to 25 minutes, until bubbling and golden on top.
10. Finish
Let rest 5 to 10 minutes.
Finish with parsley or chives.
Tiny drizzle of chili crisp oil if you want to be a little dangerous.
This is going to taste like a tuna melt grew up, got a passport, and started ordering wine with dinner.
