Recipe: Tuna Cheese Noodle Casserole

Wow... I found it rather difficult to find a tuna noodle casserole with cheese sauce difficult.  They all seemed to use kraft dinner as a base and I didn't want that.

I eventually found this one, declared it good enough, and modified it just a touch. 


Ingredients

  • 1/2 cup butter, divided
  • 1 (8 ounce) package uncooked medium egg noodles
  • 1/2 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 clove garlic, minced
  • 8 ounces button mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • salt and pepper to taste
  • 2 (5 ounce) cans tuna, drained and flaked
  • 1 cup frozen peas, thawed
  • 3 tablespoons bread crumbs
  • 2 tablespoons butter, melted
  • 1 cup shredded Cheddar cheese 
 Modifications: No mushrooms (goal is to have son eat it as well).  A touch more egg noodles as I wanted to use up a wee bit left left in another bag.   I put about 1 cup grated cheese into the sauce.

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
  2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
  3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
  4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
  5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Modification: Added the butter into the vegetable mixture and then mixed the flour into it and added the milk slowly to that.   Stirring the whole time.  I added finely ground old cheddar to this milk/veggie mix.  

7 comments

  1. This sounds yummy. When I was a kid we use to eat Noodle/Tunafish casserole all the time. I miss it.

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  2. Sounds good. I get so frustrated looking for recipes because so many of them begin with preprocessed foods! Glad you found one. Looks good. - Lori

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  3. thanks ladies, I stuck it in the freezer, pulled it out this week and it tastes quite good. :) I'll be making this one again.

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  4. This looks like a good recipe - I'd leave out the mushrooms too, because my goal would be ME eating it. LOL My family doesn't get excited about tuna for dinner unless it's grilled tuna steak, but y'know . . . every now and again . . . So I might try this one.

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    1. It's a good recipe Kym, let me know your thoughts if you try it out.

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  5. I'll have to try this! My boys love love LOVE Mac&Cheese, but dad will eat any pasta EXCEPT macaroni! This could be a great alternative to make all happy!

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    1. Hopefully he will like it

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