Friday, April 15, 2011

Tuna Noodle Casserole

Just a few days ago, I was discussing the gorgeous, sunny, warm weather in Milwaukee. Well, this is Spring. I shouldn't have been surprised when the weather forecast dipped back to the 40's. Sigh.

With the return of the clouds and cold came my craving for a cozy dinner. Enter Tuna Noodle Casserole. Not that I'm knocking a handy can of Campbell's, but this isn't your standard mushroom soup meal. This is from scratch goodness.

If Spring is sticking around in your town, keep enjoying those salads. But if, like me, you're drowning in April showers, Tuna Noodle Casserole might be just what you need.

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Tuna Noodle Casserole
Adapted from
Serves: 6

4 tablespoons butter, divided
8 ounces egg noodles
1/2 onion, chopped finely
2 cloves garlic, minced
6 ounces baby portobello mushrooms, chopped
1/4 cup flour
2 cups milk
Salt and pepper
2 (6- or 7-ounce) cans tuna, drained and flaked
2 cups frozen peas, thawed
3 tablespoons bread crumbs
3/4 cups shredded cheddar cheese

Preheat oven to 375 degrees. Grease a 9 x 13 baking dish with cooking oil spray.

Bring a large pot of salted water to a boil. Add egg noodles and cook until a dente, about 8 minutes. Drain and set aside.

Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add onion and garlic and saute for 5 minutes, until onion is softened. Add mushrooms, increase heat to medium-high and cook for another 5 minutes, until the mushrooms are tender.  Transfer onion and mushroom mixture to a small bowl.

Add 2 tablespoons butter to the now-empty skillet. Once butter is melted, whisk in the flour for 1-2 minutes. Very slowly, whisk in the milk. Stirring frequently, continue to cook until the mixture is thickened and smooth, about 5 minutes. (When you pull a spatula through the sauce, it will leave a trail behind in the pan. See blurry picture below.) Season to taste with salt and pepper.

Combine cooked noodles, onion and mushroom mixture, sauce, tuna, and peas. Pour into the prepared baking dish.

Melt 1 tablespoon butter and combine with breadcrumbs and cheese. Sprinkle on top of the casserole. Bake for 20 minutes, until lightly browned.


  1. I haven't had tuna noodle for years! I'm totally craving this now. Thanks for the inspiration!

  2. My pleasure, Ang! Hope you like it as much as I did.

  3. I made a similar tuna casserole for last month's Food Network Community Challenge. Proved to be a popular dish. Pretty good comfort food for the cold weather we were having.