One-pan tuna noodle casserole (that actually tastes like something)

Melt 113 grams of butter or 120 ml of olive oil over moderate heat in a big stove-safe baking dish or any big oven-safe pan.

Whisk in 60 grams of all-purpose flour to make a roux, cooking for a couple of minutes until it turns brown and smells cooked.

Gradually whisk in 1 quart of milk, starting with a little at a time to avoid lumps, until smooth and then pour in more aggressively.

Simmer the sauce until it thickens into a béchamel sauce, stirring occasionally to prevent burning.

Snip off the stem ends of 454 grams of green beans and cut them into chunks at an extreme angle, then stir them into the sauce to pre-cook.

Slice a whole pound of sweet red pepper into strips and add to the sauce, along with a handful of red chilies, removing seeds if desired.

Peel and rinse 2 bunches of green onions, then slice thinly and add to the mixture, stirring to combine.

Add 4 cans (140 grams each) of tuna directly into the sauce without draining, stirring gently to avoid shredding the tuna too fine.

Season the mixture with garlic powder, onion powder, dried thyme, mustard powder, black pepper, and a pinch of salt, then stir to combine.

Add 340 grams of dried egg noodles directly into the mixture, stirring to combine and ensuring the noodles are coated with sauce.

Pour in enough liquid (1 bottle of cheap Pinot Grigio and a little water) to just cover the noodles, stirring to combine.

Taste the liquid for seasoning, adjusting with more salt as needed, ensuring it tastes a little too salty at this stage.

Grate pecorino cheese on top if desired, then cover tightly with foil.

Bake at 400 degrees Fahrenheit (200 degrees Celsius) for 45 minutes to 1 hour until noodles are soft and most water is absorbed.

Remove the foil and bake uncovered for another 20 minutes to brown the top and evaporate any remaining free water.

Equipment Needed

Spice Level:

Dietary