If you are looking for an easy tuna noodle casserole from scratch, try this recipe with canned tuna, Cheddar cheese, and fusilli pasta but no canned soup.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
613 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Step 3
Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour, stirring constantly for about 1 minute. Remove from heat and gradually pour in milk, whisking constantly the entire time to avoid lumps from forming. Return to heat and cook, stirring constantly, until slightly thickened, about 2 minutes. Stir in 1/2 of the Cheddar cheese. Add lemon juice, mustard powder, salt, and pepper and mix well.
Step 4
Drain fusilli and fold into the sauce. Mix in tuna. Pour mixture into an 8-inch casserole dish and sprinkle with breadcrumbs. Top with remaining Cheddar cheese.
Step 5
Bake in the preheated oven until cheese is melted and golden, about 30 minutes.
Ingredients
2 tablespoons all-purpose flour
2 tablespoons butter
2 cups milk
salt and ground black pepper to taste
½ teaspoon mustard powder
1 ½ cups shredded Cheddar cheese, divided
3 teaspoons lemon juice
¼ cup dry bread crumbs
3 ¼ cups fusilli pasta
15 ounces tuna packed in water, drained and flaked
