This Tuna Noodle Casserole is a classic, comforting dish just like Mom used to make!
Tuna Noodle Casserole. Seems like people either love it or hate it (here’s lookin’ at you Mr. Picky).
I grew up loving this dish. My mother made it often on Fridays during the Lenten season, and Lent is just around the corner, so I knew I had to share.
For the record, Mr. Picky has never even tried a forkful of this dish and that’s because of the tuna. He loves fresh tuna, but won’t touch tuna from a can. I know. Quirky little fellow, isn’t he?
Growing up, my mother went the easy route and used canned cream of mushroom soup, which is still delicious, but I decided to add fresh mushrooms and a homemade creamy sauce instead.
This was always my favorite option during Lent when meat on Fridays growing up Catholic was not allowed. Mom would also serve fish, but back then I wasn’t as much a fan as I am today.
I don’t indulge in pasta dishes often, but when I do it’s got to be something I really enjoy, and this is one of those dishes. It’s not only delicious, but it brings back wonderful memories from growing up.
Thick egg noodles (or any kind of pasta you prefer really), sautéed mushrooms, onions and peppers, loads of tuna all in a creamy sauce makes for a Friday night dinner that everyone will love. Well, except for Mr. Picky.
You can opt for the topping of shredded cheddar, Parmesan and a bit of panko crumbs, or leave it out if you’re concerned with calories. Either way it’s delicious. It takes less than an hour to prepare and bake, so it’s a satisfying, easy meal for those busy nights. Enjoy!
A Few Cook’s Notes for Tuna Noodle Casserole Recipe:
I use two 12-oz. cans of chunk white tuna that’s packed in water, which I drain and then flake into chunks. Sometimes I even add another small 5-oz. can. I like my tuna!
I use a combination of fresh mushrooms, onions and green pepper, but you can substitute red or yellow peppers if that’s what you have on hand.
I use a combination of shredded white and yellow cheddar for the topping.
- 12 oz. wide egg noodles
- 1/2 cup butter
- 8 oz. white button mushrooms, chopped
- 2 cups green pepper, chopped
- 1 cup yellow onion, chopped
- 2 cloves garlic, minced
- 6 Tbsp. all-purpose flour
- 3 cups vegetable broth
- 1 cup milk
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 2 12-oz. cans chunk white tuna in water, drained and flaked into chunks
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup plain panko crumbs
- fresh chopped parsley, for sprinkling, if desired
- Preheat oven to 375 degrees. Spray a 4-qt. baking dish or 9x13 pan with nonstick cooking spray. Set aside.
- Cook pasta, al dente, according to package directions. Drain. Return noodles to pot.
- In a large saucepan, over medium heat, melt butter. Add the mushrooms, green pepper and onions, cook until softened, about 8-10 minutes, stirring often. Stir in the flour and cook for an additional 1-2 minutes. Slowly add the vegetable broth, stirring until well combined. Add the milk and salt and pepper and continue to cook until the mixture bubbles and is slightly thickened. Add the sauce to the noodles along with the tuna and stir until well combined. Add the mixture to the prepared dish.
- In a small bowl, toss the shredded cheddar, Parmesan cheese and panko crumbs. Sprinkle over the noodles. Bake uncovered for 30 minutes or until bubbling and heated through. Remove from oven and let stand for 5 minutes before serving.