Tuna Noodle Casserole

This classic dish with tuna and green beans cooks up nicely in half an hour.

  • Prep:
  • Total Time:

Source: Everyday Food, October 2009


  • Coarse salt and ground pepper
  • 10 ounces green beans, stem ends trimmed, cut into 1 1/2-inch lengths
  • 1/2 pound gemelli or other short pasta
  • Bechamel Sauce
  • 2 cans (5 ounces each) solid white albacore tuna packed in water, drained
  • 5 slices white sandwich bread, crusts removed, torn into large pieces
  • 2 tablespoons unsalted butter, melted


  1. In a large saucepan of well-salted boiling water, cook green beans until almost tender, about 5 minutes. Using a slotted spoon, transfer green beans to a colander (reserving water). Rinse with cold water until cool; drain. Return water in pan to a boil; add pasta and cook 2 to 3 minutes short of al dente; drain and rinse pasta.

  2. Preheat oven to 350 degrees. In a large bowl, combine pasta, green beans, and bechamel; season with salt and pepper. Gently fold in tuna.

  3. In a food processor, pulse bread until coarse crumbs form. Transfer to a bowl and stir in butter. Transfer tuna mixture to a 2-quart baking dish and top with breadcrumbs. Bake until sauce is bubbling and breadcrumbs are golden brown, 25 to 30 minutes.


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