Tuna Noodle Casserole from Scratch

01Method

1. 1

   Heat the oven to 350°F (175°C). Lightly grease both an ovenproof skillet and an 8x12-inch casserole dish with oil.

2. 2

   Arrange the tuna in the prepared skillet and roast until the fish flakes apart easily when tested with a fork, 8 to 10 minutes.

3. 3

   Bring a large pot of lightly salted water to a vigorous boil. Cook the fettuccine until just tender but still with a slight bite, about 8 minutes. Drain and set aside.

4. 4

   Take the tuna out of the oven and keep the oven running.

5. 5

   In a saucepan over medium heat, melt half the butter. Add the onion and mushrooms and cook, stirring occasionally, until softened, 5 to 7 minutes. Sprinkle in the flour and stir until fully incorporated. Pour in the milk, then add the bouillon concentrate, adobo seasoning, and black pepper. Cook, stirring continuously, until the sauce thickens slightly, about 5 more minutes. Take off the heat and fold in the Parmesan cheese.

6. 6

   Put the remaining butter in a microwave-safe bowl and microwave until melted, about 30 seconds. Toss the torn bread pieces into the melted butter and set aside.

7. 7

   Fold the cooked fettuccine and flaked tuna into the cheese sauce until well combined. Transfer the mixture to the prepared casserole dish and scatter the buttered bread pieces over the top.

8. 8

   Bake until the top is golden brown, about 20 minutes.