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Tuna Noodle Bake

Photo Credit
MSPHOTOGRAPHIC/Shutterstock
The Editors
Yield
Makes 4 to 6 servings.
Category
Fish and Seafood
Pasta
Course
Lunch
Main Dish
Credit
The Old Farmer's Almanac EATS
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Ingredients
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
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)
Instructions

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

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

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

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

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The Almanac Chefs

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