Tuna Noodle Casserole

also called tuna casserole · tuna bake · tuna noodle bake · tuna mornay

The table

1 medium(diced)yellow onionsweat 5 min, then cook the flour inwhisk in, simmer 5 min to a coating saucemelt the cheese in off the heatfold the lot togetherscatter the crumbs, bake 375°F (190°C) 25 min
2 ribs(diced)celery
4 Tbs(57 g)unsalted butter
1/4 cup(30 g)all-purpose flour
2 cups(480 mL)whole milk
1 cup(240 mL)chicken stock
4 oz(115 g; grated)sharp cheddar
2 tsp(10 mL)Dijon mustard
1/2 tspblack pepper
2 tsp(10 mL)lemon juice
8 oz(225 g)wide egg noodlesboil 6 min, two short of the box
4 qt(3.8 L)water
1 Tbs(18 g)kosher salt
10 oz(280 g; drained, in large flakes)oil-packed tuna
1 cup(140 g)frozen peas
1 cup(50 g)panko
2 Tbs(28 g)melted butter
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.18 things to get out.

Pans and tools

1sweat 5 min, then cook the flour in

2boil 6 min, two short of the box

3whisk in, simmer 5 min to a coating sauce

goes in with what step 1 made

4melt the cheese in off the heat

goes in with what step 3 made

5fold the lot together

goes in with what steps 2 and 4 made

6scatter the crumbs, bake 375°F (190°C) 25 min

goes in with what step 5 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 35 mintwo waits that overlap count once
Needs you
5 minof the steps that give a time

2 of the 6 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr.

  1. boil 6 min, two short of the box

    6 minwalk awayfrom the start

  2. sweat 5 min, then cook the flour in

    5 minneeds youfrom the start

  3. whisk in, simmer 5 min to a coating sauce

    5 minwalk away5 min in

  4. melt the cheese in off the heat

    not timed10 min in

  5. fold the lot together

    not timed10 min in

  6. scatter the crumbs, bake 375°F (190°C) 25 min

    25 minwalk away10 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

You'll need saucepan

See how it is written
>> title: Tuna Noodle Casserole
>> category: Noodles
>> tags: tuna, egg noodles, blue plate, casserole, oven
>> counters: Diner
>> aka: tuna casserole, tuna bake, tuna noodle bake, tuna mornay
>> servings: 6
>> time: 1 hr
>> step.1: boil 6 min, two short of the box
>> step.2: sweat 5 min, then cook the flour in
>> step.3: whisk in, simmer 5 min to a coating sauce
>> step.4: melt the cheese in off the heat
>> step.5: fold the lot together
>> step.6: scatter the crumbs, bake 375°F (190°C) 25 min

Boil @wide egg noodles{8%oz}(225 g) in @water{4%qt}(3.8 L) with @kosher salt{1%Tbs}(18 g) ~boil{6%min}, two minutes short of the box, because they finish in the oven.

Sweat @yellow onion{1%medium}(diced) and @celery{2%ribs}(diced) in @unsalted butter{4%Tbs}(57 g) in a #saucepan{} ~fry{5%min}, then cook @all-purpose flour{1/4%cup}(30 g) into them for a minute without letting it colour.

Whisk @whole milk{2%cup}(480 mL) and @chicken stock{1%cup}(240 mL) into @&(~1)onion roux{} a ladle at a time and ~simmer{5%min}, until it coats the back of a spoon.

Melt @sharp cheddar{4%oz}(115 g; grated), @Dijon mustard{2%tsp}(10 mL), @black pepper{1/2%tsp} and @lemon juice{2%tsp}(10 mL) into @&(~1)white sauce{} off the heat. Cheese added over direct heat goes grainy and oily.

Fold @&(~4)drained noodles{}, @oil-packed tuna{10%oz}(280 g; drained, in large flakes) and @frozen peas{1%cup}(140 g) into @&(~1)cheese sauce{} with a spatula, in big strokes — the tuna should stay in pieces you can see.

Scatter @panko{1%cup}(50 g) tossed with @melted butter{2%Tbs}(28 g) over @&(~1)casserole{} in a buttered dish and ~bake{25%min} at 375°F (190°C), until the top is brown and the edges bubble.