You never thought you would hear the words “world’s best” and “tuna casserole” in the same sentence, did you? Well, World’s Best Tuna Casserole is here to blow your mind! This creamy, flavorful dish puts the clumpy, dull stereotypes to shame–but just because it’s tasty and a little more upscale doesn’t mean it’s complex. The chicken-broth-based tuna is mixed in a roux, whipped up on the stove-top, and then it’s all poured into a casserole dish and sprinkled with salty cheddar cheese to let the oven do the rest of the hard work. With just one bite, your tastebuds will convince you that this is, in fact, the World’s Best Tuna Casserole!

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Ingredients

  • 12 ounces egg noodles, dried
  • 7 tablespoons butter, divided
  • 1 cup onion, chopped
  • 8 ounces mushrooms, sliced
  • 1 tablespoon thyme, fresh and chopped
  • 2 teaspoons soy sauce
  • 2 teaspoons Worcestershire sauce
  • kosher salt, to taste
  • 1/4 cup dry white wine
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1 1/2 cups chicken stock
  • 1 teaspoon lemon juice
  • fresh ground pepper, to taste
  • 2 (12-ounce) cans tuna, drained
  • 2 cups cheddar cheese, shredded, divided
  • 8 ounces peas, frozen and thawed
  • 1 cup bread crumbs

Directions

Step 1 –Preheat the oven to 375 degrees F.

Step 2 –Cook the egg noodles to al dente according to the package directions. Drain.

Step 3 –Melt 2 tablespoons of the butter in a 12-inch cast-iron skillet or nonstick skillet over medium heat.

Step 4 –Add the onion to the skillet and cook until soft, about 5 minutes.

Step 5 –Increase the heat to medium-high and add the mushrooms, thyme, soy sauce, Worcestershire sauce, and 1/4 teaspoon of salt.

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Step 6 –Cook the mixture until the mushrooms begin to release some liquid, about 5-7 minutes.

Step 7 –Add the wine to the mixture and bring it to a boil.

Step 8 –Cook the mixture until it is reduced, about 2 minutes.

Step 9 –Transfer the mixture away from the heat and into a heat-safe bowl. Set aside.

Step 10 –In the same skillet, melt 3 tablespoons of the butter over medium heat.

Step 11 –Whisk the flour into the butter, stirring and cooking the roux until light blonde in color, about 3-4 minutes.

Step 12 –Whisk the milk and the chicken stock into the roux. Stir constantly until thickened, about 4-5 minutes. The texture should be thicker than broth, but not as thick as cream gravy.

Step 13 –Stir the mushroom mixture, lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of pepper into the roux mixture.

Step 14 –Use a fork to flake the tuna into the sauce, gently combining.

Step 15 –Stir 1 cup of the cheese, the peas, and the cooked noodles into the roux mixture, stirring gently until fully combined.

Step 16 –Transfer the mixture to a 9×13-inch baking dish if not using a cast-iron skillet.

Step 17 –Melt the remaining tablespoons of butter in the microwave.

Step 18 –In a medium bowl, toss together the melted butter and the breadcrumbs.

Step 19 –Top the casserole with the remaining cheese and then the breadcrumb mixture.

Step 20 –Bake the casserole until the topping is crisp and the sauce is bubbly, for about 40 minutes.

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Step 21 –Let the casserole rest for 5 minutes.

Step 22 –Serve.