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Tuna Melt Casserole

Tuna Melt Casserole

Tuna Melt Casserole

Seafood

This tuna melt casserole is an updated spin on tuna noodle, a baked version of the classic hot sandwich. If you like it spicy, use jalapeños instead of the capers.

Ingredients

  • 1 (12 ounce) package wide egg noodles

  • 4 tablespoons butter, divided

  • 1/2 cup chopped onion

  • 1/2 cup chopped celery

  • 2 teaspoons minced garlic

  • 3 tablespoons all-purpose flour

  • 1/2 teaspoon salt

  • 1/8 teaspoon cayenne pepper

  • 3 ½ cups whole milk

  • 2 cups shredded sharp Cheddar cheese

  • 1 (12 ounce) can chunk white tuna in water, drained

  • 3 tablespoons drained capers

  • 2 teaspoons Dijon mustard

  • 2 slices sourdough or artisan bread, cut into 1/2-inch cubes

  • 1/2 teaspoon seafood seasoning, such as Old Bay®

  • 2 large Roma tomatoes, sliced or halved crosswise and sliced

Description

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.

  2. Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain noodles and return to pot.

  3. Melt 3 tablespoons butter in a large skillet over medium heat. Add onion, celery, and garlic. Cook, stirring frequently, until tender, about 6 minutes. Gradually stir in flour, salt, and cayenne. Cook, stirring constantly, until flour is lightly golden, about 1 minute. Whisk in milk. Cook, whisking constantly, until thickened and bubbly. Gradually stir in 1 cup cheese. Cook, stirring constantly, until cheese melts and sauce is smooth. 

  4. Stir sauce, tuna, capers, and mustard into noodles. Transfer to prepared dish.

  5. Melt remaining 1 tablespoon butter. Toss bread cubes with melted butter and seafood seasoning. Arrange tomato slices over noodle mixture. Sprinkle with remaining 1 cup cheese. Top with seasoned bread cubes.

  6. Bake in the preheated oven until hot and bubbly and bread cubes are lightly browned, 25 minutes.

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