Martha Stewart Tuna-Noodle Casserole with Cauliflower

Martha Stewart Tuna-Noodle Casserole with Cauliflower starts easy in one pot. The pappardelle and cauliflower boil together, then a creamy milk and butter sauce wraps everything up. Bake it golden for a cozy family comfort food dinner any night of the week.

Tuna, celery, and a splash of hot sauce give this casserole real backbone for weeknight family dinners. Reserve the pasta water to thin the sauce, because that is what keeps it creamy without getting heavy.

Martha Stewart Tuna-Noodle Casserole with Cauliflower

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

550

kcal

Tender pappardelle and cauliflower florets in a silky butter and milk sauce, baked until the top turns golden brown with crisp, lightly caramelized edges.

Ingredients

• 4 tablespoons unsalted butter, plus more for dish
  

• 8 ounces pappardelle or other similar wide noodles
  

• Coarse salt and freshly ground pepper
  

• 1 pound cauliflower, broken into 1-inch florets (about 4 cups)
  

• 1 medium yellow onion, finely chopped (about 1 ¼ cups)
  

• 2 stalks celery, cut at an angle into ⅛-inch slices (about 1 cup)
  

• 5 tablespoons all-purpose flour
  

• 2 cups whole milk
  

• 2 cans (5 ounces each) solid tuna in water, drained and flaked
  

• 1/2 teaspoon hot sauce, such as Tabasco
  

• 1/4 cup lightly packed fresh flat-leaf parsley leaves
  

Directions

• Prep the oven and dish: Preheat oven to 375 degrees. Butter a 2 1/2-quart casserole dish.
• Boil the pasta and cauliflower: Cook pasta in a large pot of salted water 4 minutes. Add cauliflower; cook until tender, 4 to 5 minutes more. Reserve 1/2 cup water; drain pasta mixture.
• Build the sauce: In same pot, melt butter over medium heat. Add onion and celery, season with salt, and cook until onion is softened, about 8 minutes. Add flour; cook, stirring, 2 minutes. Slowly stir in milk until mixture is thickened, about 3 minutes.
• Combine and season: Remove from heat; stir in pasta mixture, tuna, and hot sauce. Season with salt and pepper. If mixture is too thick, add reserved pasta water.
• Bake and serve: Transfer to prepared dish; cover with parchment-lined foil. Bake 15 minutes. Uncover, increase heat to 425 degrees, and bake until lightly browned, 10 to 12 minutes. Top with parsley; serve immediately.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Pyrex 9x13 glass baking dish, OXO 5-quart stainless steel colander. As an Amazon Associate I earn from qualifying purchases.

FAQs

What kind of pasta works best for tuna noodle casserole?

Martha uses pappardelle, a wide flat noodle that holds creamy sauce better than the classic egg noodle. Wide egg noodles, fettuccine, or rigatoni also work. Cook any substitute 1 to 2 minutes less than the package says. It finishes cooking during the 25 minutes of oven time.

Can you make tuna noodle casserole ahead of time?

Assemble the whole casserole up to 24 hours in advance and keep it covered in the fridge. Add 5 to 10 extra minutes of bake time since it starts cold. The flavors meld better overnight, so this is a strong option for busy weeknights or potluck dinners.

How do you store leftover tuna noodle casserole?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350 degree oven for about 15 minutes with a splash of milk, since the noodles absorb liquid as they sit. It freezes well for up to 2 months, though the cauliflower softens slightly after thawing.

What can you use instead of tuna in this casserole?

Canned salmon, shredded rotisserie chicken, or drained chickpeas all work as 1:1 swaps. Each one holds up well in the creamy sauce and bakes the same way. The hot sauce and celery carry enough flavor that the dish still tastes full even with a milder protein.

Why does my tuna casserole come out dry?

The most common reason is skipping the reserved pasta water. Martha has you set aside 1/2 cup before draining, and stirring some in if the sauce feels thick is what keeps everything creamy. Overbaking dries it out too. Pull it from the oven once the top is golden, around 10 to 12 minutes uncovered at 425 degrees.