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Tuna Noodle Casserole

This classic tuna noodle casserole is a comforting and easy-to-make dish perfect for weeknight dinners. Made with simple ingredients like tuna, egg noodles, mushrooms, peas, and a creamy sauce, topped with cheese and breadcrumbs for a crispy finish.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 ounces egg noodles
  • 1 tbsp butter
  • 1 medium onion (minced fine)
  • 3 tbsp flour
  • 1.75 cups vegetable broth
  • 1 cup 1% milk
  • 1 oz sherry (optional)
  • 10 oz sliced baby bella mushrooms
  • 1 cup frozen petite peas
  • 2 5 oz cans tuna in water, drained preferably albacore
  • 1 tsp kosher salt black pepper to taste
  • 4 oz reduced fat sharp cheddar
  • 2 tbsp Parmesan cheese (grated)
  • 2 tbsp seasoned breadcrumbs
  • fresh parsley (chopped for garnish)

Method
 

Preparation Steps
  1. Preheat oven to 375°F. Lightly spray a 9x12-inch casserole dish with cooking spray.
  2. Cook egg noodles in salted boiling water until al dente. Drain and set aside.
  3. In a large skillet, melt butter over medium heat. Add minced onion and cook until soft, about 5 minutes.
  4. Stir in flour and salt, cook for 2-3 minutes.
  5. Gradually whisk in broth, then add milk, stirring constantly until the mixture thickens, about 5-7 minutes.
  6. Add mushrooms and peas, simmer until tender, about 7 minutes. Stir in drained tuna.
  7. Remove from heat, stir in cheddar and Parmesan until melted. Combine with cooked noodles.
  8. Pour mixture into prepared casserole dish. Top with seasoned breadcrumbs and a drizzle of cooking spray.
  9. Bake for 25 minutes, until golden brown on top.
  10. Optional: Place under broiler for 2-3 minutes to crisp breadcrumbs. Garnish with chopped parsley.

Notes

This tuna noodle casserole is a family favorite that’s quick to make and perfect for busy weeknights.