Tuna Noodle Casserole from Scratch
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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 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
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 (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
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
2 Comments
Joanne
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!
Rebecca
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!