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Tuna Noodle Casserole (from scratch)

  • Author: Meagan
  • Total Time: 30 Minutes


Nothing against canned soup but I can’t remember the last time I had any in the house as there’s always a way to ‘do it yourself’ if you have a few extra minutes.  This is the slightly altered recipe from allrecipes we’ve been using instead of my original 2010 post.  I always add extra cheese and tuna and leave off the crumb topping and I just wanted to get it down, mostly so that I remember to make it! – we do like our canned tuna over here – enjoy!



1 bag (340 g) egg noodles – cooked in salted water until al dente and drained

1 T. butter

1 onion, diced AND 1 clove of garlic, minced

2 celery stalks AND 200 g button mushrooms, diced (2 heaping cups – I often use way more)

1/4 c. butter AND 1/4 c. flour AND 2 c. milk

kosher salt and freshly ground pepper to taste

3 to 4 cans (184 g) tuna, drained and flaked

~3 c. frozen peas (I used half of a 750 g bag)

1 to 2 c. grated old Cheddar


Preheat the oven to 375 and butter a medium-large casserole dish (unless you’re using an oven-proof skillet).

Time the cooking of the noodles so that they’ll be ready to add when everything else is ready and melt the tablespoon of butter in a large skillet over medium heat.  Add in the onion, garlic and celery and cook for a few minutes until softened, and then add in the mushrooms and continue to cook until most of the moisture has evaporated.  Another method is to add the mushrooms first, and sauté until they’re good and brown before adding the remaining vegetables – do whatever you have time for!  Scrape this mix into a bowl and set aside for a few minutes.

In the same skillet over medium heat, melt the 1/4 cup of butter and then sprinkle in the flour and whisk until well combined and bubbling.  To speed things up, I’ve also made the sous directly on top of the cooked vegetables…it all works…it’s tuna casserole for heavens sake.  Gradually whisk in the milk and continue to cook for a few minutes until the sauce has thickened.  Season to taste with salt and freshly ground pepper and then stir in the vegetable mix (unless you didn’t remove it in the first place), the drained and flaked tuna, the drained noodles and the frozen peas.  If using an oven-proof skillet, top it all off with the grated cheese (or transfer to your casserole and then add the cheese).  I’ve also thrown in cheese to the casserole mix-  because it’s tuna casserole!

Bake for 20 to 30 minutes until the cheese has melted and the casserole is bubbling and then serve it up straight away.  The girls love the leftovers in their lunch!

  • Category: Pasta, Tuna, One-pot Meal


From Meagan's Kitchen

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