The Tuna Casserole Everyone Should Know How To Make
This Hurrell Family tuna casserole is a timeless comfort dish that transports you back to childhood with every spoonful. Tender wide egg noodles are combined with a rich, creamy cheddar sauce, flaked tuna, and sweet peas, then topped with a buttery, crispy panko crust. Adapted for the slow cooker, this recipe makes a warming, satisfying meal that's perfect for families seeking genuine home cooking. The result is a silky, flavourful casserole that feels indulgent yet simple to prepare
Watch: The Tuna Casserole Everyone Should Know How To Make
Original recipe video — click to play
Original method: 45 minutes at 180°C
Ingredients
Sauce
- 115 g unsalted butter
8 tbsp
- 1 whole large onion, medium diced
- 90 g plain flour
1/3 cup + 1 tbsp all-purpose flour
- 1400 ml whole milk
6 cups; reduce to 1350 ml for slow cooker
- 115 g sharp cheddar cheese, grated
Add during final 30 minutes of cooking or when making the sauce
Main
- 340 g salted canned tuna in olive oil, drained and flaked
- 280 g frozen peas
- 455 g wide egg noodles, cooked according to packet instructions
Cook noodles separately and add in final 30 minutes to prevent overcooking
Seasoning
- 5 g kosher salt
- 3 g fresh ground black pepper
Topping
- 150 g panko bread crumbs
Apply just before grilling or baking
- 50 g unsalted butter, melted
Mix with panko for topping
- 115 g sharp cheddar cheese, grated
Mix into panko topping
- 1 g Maldon salt
For topping only
Method
- 1
Melt 113 g butter in a large saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
~5 minsTip: Do this on the hob, not in the slow cooker, for better flavour development.
- 2
Sprinkle the flour over the onion and stir constantly to form a roux. Cook for 1-2 minutes, stirring, until the flour is lightly toasted and no raw flour taste remains.
~2 mins - 3
Gradually whisk in the milk, a little at a time, stirring constantly to prevent lumps from forming. Once all the milk is incorporated, continue stirring until the sauce thickens slightly and coats the back of a spoon, about 5-7 minutes.
~7 minsTip: This creates a béchamel sauce. Keep the heat at medium to prevent scorching.
- 4
Remove from the heat and stir in the 113 g sharp cheddar cheese, kosher salt, and black pepper until the cheese is melted and fully combined. Taste and adjust seasoning as needed.
~2 mins - 5
Transfer the cheese sauce to your slow cooker. Add the drained and flaked tuna and frozen peas, and stir gently to combine.
~3 mins - 6
Cover and cook on Low for 3.5 hours or on High for 2 hours, stirring gently every 45 minutes if possible.
~3 hrs 30 minsTip: The casserole should be warm and gently bubbling at the edges.
- 7
Meanwhile, cook the wide egg noodles according to the packet instructions until just al dente. Drain well and set aside.
~10 minsTip: Do not overcook the noodles, as they will continue to cook slightly in the slow cooker.
- 8
When the casserole has 30 minutes of cooking time remaining, gently fold the cooked noodles into the slow cooker, stirring carefully to combine without breaking the noodles.
~2 minsTip: This timing prevents the noodles from becoming mushy.
- 9
Make the panko topping by combining the panko bread crumbs, 50 g melted butter, 113 g grated sharp cheddar cheese, and Maldon salt in a small bowl. Mix until the breadcrumbs are evenly coated with butter.
~3 minsTip: Prepare this while the casserole finishes cooking.
- 10
Once the noodles are heated through and the casserole has finished cooking on the slow cooker, transfer the contents to an oven-safe baking dish if desired, or leave in a slow cooker-safe dish.
~2 minsTip: If using a ceramic slow cooker insert, you can grill the topping directly if the insert is oven-safe to 200°C.
- 11
Sprinkle the panko topping evenly over the casserole. Place under a hot grill for 2-3 minutes until the topping is golden brown and crispy, watching carefully to prevent burning.
~3 minsTip: Alternatively, bake at 200°C for 8-10 minutes until golden. The topping should be crunchy and light golden.
- 12
Remove from the grill and allow to rest for 2-3 minutes before serving. Spoon into bowls and serve hot.
~3 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can make the cheese sauce and combine it with the tuna and peas up to 24 hours ahead. Cover and refrigerate, then bring to room temperature before adding to the slow cooker. Cook the noodles fresh on the day you plan to serve, and add them during the final 30 minutes as instructed. The panko topping is best applied just before grilling
Comments
No comments yet — be the first to share your experience!