Appears in Cook's Country February/March 2012
This homey dish either conjures warm childhood memories or evokes groans. We set out to make a version that even people who thought they hated tuna-noodle casserole would love.
WHY THIS RECIPE WORKS
Most tuna-noodle casseroles suffer from overcooked noodles, rely on canned soup, and feature a soggy, bland topping. We found that rinsing the egg noodles after boiling removes any residual starch that would otherwise make the casserole pas...