This is one of those weeks that I focus on cooking strictly from my pantry, and happily I had everything needed to make tuna noodle casserole from scratch.
For the noodles, I made big fat egg noodles using a Homemade Egg Noodles recipe I found, and for the casserole itself I referenced the Basic Mix and Match Casserole formula from The Best Casserole Cookbook Ever by Beatrice Ojakangas.
This casserole is on the dry side, not a thick and goopy tuna noodle casserole. To make it creamier, try increasing the white sauce.
Whole Wheat Tuna Noodle Casserole
- 4 1/2 ounces freshly-milled hard white wheat flour, plus more for rolling
- 1/2 teaspoon salt
- 2 large eggs
- 4 tablespoons freshly-milled hard white wheat flour
- Salt and pepper to taste
- 4 tablespoons unsalted butter
- 1 cup milk, hot
- 1 small onion, diced and sauteed until soft
- Dash of dried thyme
- 2 cans tuna (I like to use oil-packed), drained and flaked
- 1 cup frozen peas
- 3 tablespoons bread crumbs
- 1/2 teaspoon oil
- 1/4 cup shredded cheese (I used Emmental)
- Whisk together the flour and salt in a medium bowl.
- Make a well in the center of the flour mixture and add the eggs. Using a fork, mix together the eggs, then start blending in the flour.
- Let the dough sit, covered, for 15 minutes so the flour can soak up some of the moisture.
- Knead the dough, flouring hands and surface, for 10 to 15 minutes.
- Cover with plastic wrap and chill for 30 minutes.
- While the dough is chilling, prepare the sauce. Mix together the 4 tablespoons of flour and season with salt and pepper. Heat the butter in a saucepan. Once melted, whisk in the flour mixture and heat for a couple of minutes. Whisk in the milk and cook until thickened, but not so thick that it can’t be poured nicely. Set aside when done.
- Preheat the oven to 350° and grease a 9- by 13-inch pan.
- Divide the dough in half, and run one half through a pasta roller on the thickest setting. After the first roll, turn dough 180 degrees and fold ends in like a letter. Run through the pasta roller again. Continue decreasing the thickness and rolling until the desired thickness is reached.
- Cut into noodles with a pizza cutter and set aside until ready to boil.
- Prepare a large pot of salted water and heat over high until it comes to a rolling boil. Cook noodles for a few minutes, until firm yet tender to the bite.
- In a small bowl, combine the sauce, cooked onion, and thyme.
- In a large bowl, stir together the noodles, tuna, and peas.
- Spread the noodle mixture in the bottom of the prepared dish. Spread sauce mixture over the top. Sprinkle cheese and breadcrumbs on top, and a bit of pepper if desired.
- Cover with foil and bake for 30 minutes. Uncover and bake an additional 15 minutes until heated through and breadcrumbs are golden.