Chef John's Tuna Noodle Casserole Recipe

Great casserole! It would have been even better if I hadn't forgotten to add the tuna - haha!

I didn't have peas, regular breadcrumbs, Worcestershire sauce, or the right baking dish size, but I made do with Asian fish sauce and panko breadcrumbs. Added mushrooms and diced celery to the sauté, used a mix of Parmigiano Reggiano and Pecorino Romano for the topping, and scaled up the recipe for a larger pan. Due to COVID-19, had to make some substitutions. Despite the changes, it turned out delicious! I'm giving it 4 stars since I altered the original recipe. As CJ would say, "That's just you cooking."

This tuna noodle casserole has become a staple for my sister and me. The addition of cheese really takes it to the next level! We like to add a little extra milk and adjust the flour to get the consistency just right, as we found it a bit dry initially. It freezes exceptionally well and reheats perfectly with a touch of milk. The pasta really absorbs all the flavors of the sauce. If you prefer individual, freshly baked casseroles, you can prepare the sauce, freeze it, and then assemble your mini casseroles whenever you desire.

I followed the recipe exactly as it was written. I used 2 cans of premium yellow fin tuna in olive oil and a high-quality SHARP White Cheddar. I decided to increase the amount of Cayenne and Worcestershire sauce. The result was absolutely delicious! My wife was really impressed. This dish pairs perfectly with a Pinot Grigio and a green salad.

Mrs. Kotter's tuna casserole was a delightful surprise! I decided to put a twist on the recipe by substituting some of the milk with the last bit of white wine I had on hand (~2/3 cup). The acidity from the wine added a lovely touch to the dish. I made sure to add the wine to the roux first, allowing it to cook for a few seconds to avoid curdling the milk, before whisking in the rest of the milk. The recipe makes a generous portion, but the leftovers tasted just as amazing. Next time, I might attempt a half portion. Even with using water-packed tuna, the dish turned out perfectly fine.

Enhance the flavor by doubling the spices and increasing the amount of milk in the sauce by another cup. The noodles absorb more liquid as they sit. I also included diced celery for added crunch. Delicious, especially when enjoyed the next day.

The sauce was fantastic and I plan to use it in other recipes in the future. I opted for broccoli instead of peas and prepared it by cutting and blanching the broccoli while cooking the noodles. I mixed all the ingredients in a large pan and discovered that the recipe actually makes enough for two casseroles. I used crushed saltine crackers for the topping. I baked one casserole to enjoy right away and wrapped and stored the second one in the freezer to bake in a few weeks.

I tried this recipe with Bumblebee Spicy Thai tuna and it turned out fantastic! I substituted Ritz Roasted Vegetable Crackers in melted butter for the bread crumbs and added some extra peas. The spicy tuna really elevated the flavors. Definitely a recipe worth keeping!

This recipe is simply delicious! I've made it a few times now, but I've found that it can be a bit tricky to prevent it from getting too sticky or runny. Make sure to drain your pasta really well and, if necessary, add a bit more flour to the bechamel sauce. Using good quality cheese and solid pack tuna is key to a flavorful dish. I also highly recommend adding sautéed mushrooms and carrots (or even frozen peas and carrots) for extra goodness. One thing to note is that this recipe makes a generous amount— I filled an 8x11 Pyrex dish and another 9-inch aluminum pan for the freezer.

I dislike peas, so I chopped fresh green beans, blanched them, and substituted them in the recipe. I only halved the ingredients since it's just the two of us and I prefer no leftovers. The dish turned out delicious and the portion size was just right.

I initially rated it 4 stars due to its subtle flavor. While it was good, it lacked excitement. I prefer bold flavors! ;) On my second try, I amped up the dish by doubling the cheddar cheese, incorporating celery and minced garlic, and adding extra Worcestershire sauce to taste. This elevated the dish to a 5-star rating for me. I would definitely make it again, but I'd continue to experiment with enhancements. My husband absolutely loved the revised version and devoured it!

I made the recipe as instructed, but personally, I found it lacking in salt and pepper and a bit dry. However, I do plan to make it again with some adjustments. It serves as a fantastic foundation and can be easily customized to fit my taste preferences.

This dish was incredibly tasty! We used leftover salmon and crushed potato chips for the topping instead of bread crumbs. I also swapped Worcestershire sauce for either oyster sauce or half the amount of Maggi seasoning since I have a garlic intolerance. Both substitutes worked really well.

I cooked this dish for my father-in-law and myself, and we both thoroughly enjoyed it. We compromised on the toppings - I prefer melted American cheese, while he likes bread crumbs. So we divided the toppings in half. :) His portion had peas, which I am not a fan of. Overall, it was a fantastic recipe!

I enjoy tuna casserole, but I felt like this recipe was lacking something. I've made it before, so this time I followed the instructions exactly, but I decided to add a pinch (1/8 teaspoon) of dill, ground nutmeg, and smoked paprika to the topping. Those additional spices really elevated the flavor. Next time, I think I'll add them to the noodle mixture instead for even more depth.

I absolutely loved this recipe! I followed it without making any changes. However, I did sprinkle a bit of salt and Aleppo pepper on each serving before serving, and it turned out fantastic! I will definitely be making this again, and next time I'll try adding mushrooms as some others have suggested. Huge thanks to Chef John!

I tried this recipe for the first time last night. I made a half portion without making any other changes. Both my wife and I thoroughly enjoyed it and have decided to make it our regular dish. I might experiment with adding a potato chip crust or flavored cheddar topping next time, but I'm also happy to stick to the original recipe as it is.

I followed Chef John's instructions from his video and used three cans of tuna, but unfortunately, the tuna flavor was not noticeable in this recipe. It turned out to be quite bland, which was surprising given his usual delicious recipes. Next time, I plan to add more spice, extra vegetables, and reduce the amount of noodles. Despite that, it still provided comfort on a cold winter evening.

I'm a big fan of Chef John's recipes, so I was eager to try the tuna noodle casserole. I had all the ingredients on hand and followed the recipe to a T. However, I felt like something was lacking, but I couldn't quite pinpoint it. I ended up adding some salt to my portion to enhance the flavor. If I decide to make it again, I'll definitely have to tweak it a bit to make it perfect for my taste. (I'll come up with something) 😉.

My husband absolutely adored this dish! I followed the magazine version of the recipe, using 1 cup of peas and crushed jalapeno potato chips as the topping without adding any olive oil. It truly is the epitome of comfort food.