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    Home » Recipes » Main Dish Recipes

    Tuna Noodle Casserole from Scratch

    Published: Apr 8, 2010 · Modified: Nov 29, 2019 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Growing up, I never ate seafood. My mom didn't like it, so she never made it. I thought I didn't like it until I started to try new things once I moved east. Canned tuna is something that I'm still not crazy about, but for some reason, I was craving tuna noodle casserole. I've never had it before... I just wanted to try it. So I found this recipe - one that didn't call for a can of soup, and made this for dinner. It was really tasty! I used whole wheat breadcrumbs on top and threw a little parsley on for a bit of freshness on top. It was a big hit!

    Tuna noodle casserole in a dish.
    Tuna Noodle Casserole from Scratch
    Allrecipes MVANWINKLE

    "No canned soup mix in this recipe! Mushrooms, onions, celery, and peas all go into this comfort casserole."

    Prep Time: 30 Min
    Cook Time: 45 Min
    Ready In: 1 Hr 15 Min

    ½ cup butter, divided
    1 (8 ounce) package uncooked medium egg noodles
    ½ medium onion, finely chopped
    1 stalk celery, finely chopped
    1 clove garlic, minced
    8 ounces button mushrooms, sliced
    ¼ cup all-purpose flour
    2 cups milk
    salt and pepper to taste
    2 (6 ounce) cans tuna, drained and flaked
    1 cup frozen peas, thawed
    3 tablespoons bread crumbs
    2 tablespoons butter, melted
    1 cup shredded Cheddar cheese

    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.

    Nutritional Information:
    Amount Per Serving Calories: 562 | Total Fat: 31.3g | Cholesterol: 125mg

    MacGourmet Rating: 4 Stars

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    Reader Interactions

    Comments

    1. Joanne

      April 10, 2010 at 11:00 pm

      I love that this is from scratch. I never ate seafood or fish as a kid either, for much of the same reasons. But now I love it! Never had tuna casserole but you may have inspired a craving in me as well!

      Reply
    2. Rebecca

      April 12, 2010 at 10:08 am

      mmm.... my mom made something like this growing up (only with canned cream of mushroom soup... gasp!) and she would crumble potato chips for the topping. thanks for the updated, classic recipe that brings back memories!

      Reply

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