Recipe for Tuna Noodle Bake | Almanac.com

Tuna Noodle Bake

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Makes 4 to 6 servings.
The Old Farmer's Almanac EATS
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5 ounces (about 3 cups) uncooked wide egg noodles
2 tablespoons plus 1 teaspoon olive oil, divided
3 tablespoons unsalted butter
1 medium onion, finely chopped
2-1⁄2 tablespoons all-purpose flour
3⁄4 teaspoon seafood seasoning (such as Old Bay)
1⁄2 teaspoon paprika
2-1⁄4 cups milk
1⁄2 teaspoon salt
1⁄2 teaspoon ground mustard
1⁄4 cup sour cream or 3 tablespoons cream cheese
1 can (5 to 6 ounces) oil-packed tuna, undrained, flaked
1 medium tomato, seeded and diced
1-1⁄2 cups shredded sharp cheddar cheese
1 cup fine cracker crumbs (optional)

Prepare the noodles according to the package directions. Drain, then transfer to a large bowl, drizzle with 1 teaspoon of oil, and toss to avoid clumping.

Preheat the oven to 375°F. Butter a medium casserole.

Melt the butter in a large saucepan over medium heat, add the onion, and cook for 5 minutes, or until soft. Add the flour, seafood seasoning, and paprika and cook for 1 minute, stirring constantly. Add the milk, salt, and mustard and whisk to blend. Cook for 3 to 5 minutes, or until the sauce thickens, whisking often. Add the sour cream and whisk until blended. Pour the sauce over the noodles.

Add the tuna and its oil, tomato, and cheddar cheese and mix to coat. Pour the mixture into the casserole. Sprinkle with the cracker crumbs, if using, and drizzle with the remaining olive oil. Bake for 30 minutes, or until bubbly.

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