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.
Tuna Noodle Casserole
Print Recipe Pin RecipeIngredients
- 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
Instructions
- 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.
Tuna noodle casserole is the ultimate comfort food! It’s one of my favorites from growing up so I’ll eat all of Mr. Picky’s. I could never turn down a big serving of this!
Mine too Kelsie. I enjoy Mr. Picky’s helping. He doesn’t know what’s good! Lol!
Such a classic…and for good reason! Love a big portion of this for supper today! Looks delicious, Mary Ann! Pinned :) Happy Monday!
Such a comforting dish Dawn! It really brings back such memories for me!
Oh my gosh Mare, Dan is gonna love this! Can’t deny I’m a little like “Mr. Picky” when it comes to tuna casserole but will give it a try for Dan’s sake…and it’s perfect for the Lenten season! Thanks for sharing it!
Yay! Next time I make it, I’ll set a little table for you and Mr. Picky! Lol!
Such a classic and perfect comfort food :) And also a great option for Fish Friday! Looks delicious.
I have always loved this casserole Jennifer! As I kid, I ate more than my share for sure!
I haven’t had tuna noodle casserole in ages!!! I grew up absolutely loving my mother’s, but the Mr. has never been a fan… which is exactly why it’s been entirely too long since I’ve enjoyed it! Your version looks like perfection! I’m thinking I need to make this and just eat it all myself, because who really likes to share anyways?! Pinned!
You’ve got to treat yourself Chey! It’s one delicious throwback! Thanks so much for pinning!
Okay, way to bring back the classics! Perfect timing as Lenten season is soon upon us. Great recipe to share with lots of others!
Thanks so much Kevin!
My picky eating husband is the opposite! He doesn’t like fresh tuna, but loves canned tuna! He actually used to make a tuna noodle casserole for us all the time when we first got married. I forgot how much we enjoyed that dish. Thanks for the delicious reminder Mary Ann! I’ll be sending him this recipe! ;)
You’re totally welcome Leanne! Hope you give it a go!
This dish is pure nostalgia for me, Mary Ann. One of my favorites that my mom would make! The version I grew up with was made with canned cream of mushroom soup. Love that yours is made with from scratch ingredients!
My mom’s was too Marissa. It’s delicious both ways really! Glad it brings back fond memories.
Mary Ann, my Mom made this during lentil season too!! Tuna noodle casserole is something I feel that we all grew up with :) Your version is looking way better than that canned soup version though! Gotta try this out on the kids soon!
Hope y’all enjoy it Katherine!
Yep! Totally grew up with this one! However, I was such a picky eater as a kid, that I was never a fan. As an adult though, it’s one of my favorites. Your recipe looks great and love the grated cheese – I’m not certain my mom added cheese!
I’ve always been a fan Kathy!
This is not a dish I ate growing up, and now I’m sad that I’ve missed out all these years! This looks wonderful!!
Lol! Hope you give it a try Annie!
I’m definitely a tuna-lover, too! So I appreciate all the tuna you’ve added. I also love the abundance of veg and crunchy things, like panko! I feel like it’s a full meal with all those items in it! Yum! One of my all-time favorites, too!
I’ll never been known to pass this one up Laura! It’s a favorite!
Mary Ann. I’m thinking on making this – especially since it’s NOT made with the Ceam of Mushroom Soup! I am wondering if this would work/taste using canned chicken chunks or fresh chicken, too? However, I will give this recipe a try! I live your site & have made several of your recipes.
Hi Tricia! So happy you enjoy the site! Canned chicken or rotisserie chicken would work well too. Great idea!