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    Home » Recipes » Main Dish Recipes

    Classic Tuna Casserole Recipe

    Published: March 27, 2020 Updated: March 27, 2020 / By: Dawn | Girl Heart Food 12 Comments

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    Close-up of a pan of tuna noodle casserole.

    This classic tuna casserole uses a scratch made sauce (no canned soup mixes here), fresh mushrooms and plenty of cheese. Topped with panko bread crumbs and plenty of melty cheese, it’s an old-fashioned comfort food dinner you’re sure to love!

    Close-up of a pan of tuna noodle casserole.

    Hi friends!

    Today I’m sharing an easy canned fish recipe. It’s classic tuna casserole!

    This recipe is scratch made, meaning no canned soup mixes here.

    It’s seriously easy to prepare and uses a bunch of pantry staples (or commonly found fridge items).

    Whether you’re enjoying as a weeknight dinner or Sunday supper, this old-fashioned tuna casserole is sure to disappear fast!

    How To Make Tuna Casserole

    Full details are in the recipe card below, but here are the basics:

    1. In a pan, cook some finely minced onion and celery in a little olive oil until softened. Then add sliced mushrooms and give those a little cook. Season the veggies with some salt and pepper.
    2. Add butter. Once that is melted, sprinkle over flour. Stir in to form a paste (this will help thicken things for your sauce mixture).
    3. For the sauce component: Pour in veggie broth and your mixture will instantly become thick. Then add milk (a little at a time) and cook until thickened. Add more milk (until it’s gone) and as each batch thickens. Once it’s done, it will be thick and coat the back of a spoon. You can turn off the heat now on your stovetop.
    4. Mix in cooked egg noodles, drained canned tuna and frozen peas (no need to thaw). Tip: If you want things saucier, feel free to add a little extra splash of milk here.
    5. Top everything with some panko bread crumbs and cheese.
    6. Bake until warm and cheese has melted. You can garnish with parsley if you like.
    Collage of steps to make a cheesy tuna noodle casserole recipe.

    What Can I Use Instead of Peas?

    Don’t have peas on hand or prefer not to use? No worries!

    Peas add a veggie component (plus a lovely pop of colour). However, instead of peas, you can add some steamed broccoli, cauliflower or corn.

    Pan of tuna noodle casserole next to a blue and white checkered tea towel.

    Serving Suggestions

    This classic tuna noddle casserole recipe is nice and hearty as is, but if you want to add some sides, garlicky green beans or a simple green salad would be lovely.

    Serving spoon taking a portion of tuna noodle casserole from a pan.

    Tips and Variations

    • Use canned tuna packed in water. If you don’t have that and only have tuna packed in oil, no worries! Simply rinse and drain the excess oil from the tuna.
    • Use a good melting cheese, like a young or medium cheddar, pizza mozzarella, fontina, Gruyere, fontina or provolone (or a combination of your favourites). A little Parmesan is nice, too, for an extra punch of flavour.
    • Don’t have fresh mushrooms on hand? Try drained canned mushrooms instead.
    • Dill or thyme would be a lovely addition to this casserole.
    • For the milk component of this casserole, I’ve made with dairy and even non dairy (almond milk). Use what you enjoy best or have on hand. Keep in mind, that the more milk fat your dairy has, the richer the sauce will be.

    More Canned Tuna Recipes

    • Cheesy Tuna Melt
    • Tuna Potato Patties
    • Tuna Quesadillas

    If you make this old-fashioned tuna casserole, be sure to leave a comment below!

    Pan of classic tuna casserole with cheese.

    Classic Tuna Casserole Recipe

    Dawn | Girl Heart Food
    This classic tuna casserole uses a scratch made sauce (no canned soup mixes here), fresh mushrooms and plenty of cheese. Topped with panko bread crumbs and plenty of melty cheese, it's an old-fashioned comfort food dinner you're sure to love!
    5 from 4 votes
    Print Recipe Save RecipeSaved!
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Main Course
    Servings 6 servings (with a side) or 4 larger servings
    Prevent your screen from going dark

    Ingredients
     

    • 6 ounces egg noodles, about 170 grams or 3.5 cups before cooking
    • 1.5 tablespoons olive oil
    • 1 yellow onion, peeled and finely minced
    • 1 rib celery, finely minced
    • 5 ounces baby bella mushrooms or button mushrooms, sliced (about ⅓ pound)
    • ¼ cup butter
    • ¼ cup all-purpose flour
    • 1 cup low sodium vegetable broth
    • 2 cups milk
    • ½ teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • ¼ teaspoon ground cayenne pepper
    • 2 (6-ounce or 170-gram) cans tuna in water, drained well
    • 1 cup frozen peas
    • 2 tablespoons unseasoned panko bread crumbs
    • 4 ounces shredded cheddar cheese, about 1 cup
    • Chopped parsley, garnish to taste (optional)

    Instructions

    • Preheat oven to 375 degrees Fahrenheit for use later.
    • Cook egg noodles according to package instructions (just a minute or so shy of full cook time). Drain.
    • Meanwhile, heat olive oil in a 12-inch heavy-bottomed oven-safe sauté/deep pan over medium heat on the stovetop.
    • Add onion and celery and cook, stirring often, until the veggies have softened, about 5 minutes or so.
    • Add sliced mushrooms, stirring occasionally, and cook for 3 minutes. Season with a pinch each of salt and pepper.
    • Add butter and melt.
    • Once butter has melted, sprinkle over flour and stir in. Cook for 2 to 3 minutes to form a paste.
    • Stir in vegetable broth.
    • Slowly add milk, about ½ cup at a time. Allow to thicken slightly before adding more. Cook, stirring often, until mixture has thickened slightly and coats the back of a spoon when you draw your finger through it. This may take 8 to 10 minutes in total.
    • Season with salt, black pepper and cayenne pepper.
    • Turn off heat and add cooked egg noodles and drained tuna. Stir in.
      Note: If you want, you can grease a new baking dish. But, for ease of cleanup, I simply prepare and bake in the one dish.
    • Stir in frozen peas.
      Note: If you want a saucier consistency, stir in a little more milk.
    • Top with panko bread crumbs and shredded cheddar cheese.
    • Bake, uncovered, for 15 to 20 minutes or until the filling is bubbly and the cheese has melted. Garnish with fresh parsley (if desired). Serve and enjoy! Serves 4 large servings or 6 servings with a side.

    A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

    Keyword canned fish recipe, easy casserole recipe, tuna casserole without canned soup

    Tried this recipe?

    If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

    More Main Dish Recipes

    • Loose Meat Sandwich
    • Fries, Dressing and Gravy
    • Cheese Lovers Slow Cooker Mac and Cheese
    • Sausage Stir-Fry

    © Girl Heart Food Inc. All photographs and content are COPYRIGHT PROTECTED.

    Reader Interactions

    Comments

    1. Tasia ~ two sugar bugs

      March 31, 2020 at 2:04 am

      We made this for dinner tonight Dawn and it was SO darn good!! We added a little thyme and it was just perfect! Thank you for a wonderful recipe ~ even my two bugs gobbled it up!!

      Reply
      • Dawn - Girl Heart Food

        April 02, 2020 at 11:46 am

        Yay! So very happy to hear that, Tasia! That made my day. XO

        Reply
    2. Heidi | The Frugal Girls

      March 30, 2020 at 7:52 pm

      Yum, I love your tuna casserole. Such a hearty and tasty dinner to make at home this week!

      Reply
      • Dawn - Girl Heart Food

        April 02, 2020 at 11:43 am

        Thanks Heidi! For sure 🙂

        Reply
    3. David @ Spiced

      March 30, 2020 at 8:09 am

      5 stars
      Oh man, I haven’t thought about tuna noodle casserole in years! This was a staple growing up, but I haven’t had it in quite some time. Now I’m craving it! And this is a homemade version, so I know it’s better than the boxed stuff. Looks like comfort food central, Dawn!

      Reply
      • Dawn - Girl Heart Food

        April 02, 2020 at 11:42 am

        Totally! Thanks David 🙂

        Reply
    4. Kathy @ Beyond the Chicken Coop

      March 28, 2020 at 11:38 am

      5 stars
      This reminds me of a dish my mother made when I was a kid. Although, I think you’ve added a few more ingredients to make it even better. I’m loving the mushrooms and panko bread crumbs!

      Reply
      • Dawn - Girl Heart Food

        March 29, 2020 at 7:19 pm

        Aren’t those the best recipes? Thank you Kathy!!

        Reply
    5. Kelsie | the itsy-bitsy kitchen

      March 27, 2020 at 9:09 pm

      5 stars
      Tuna casserole has always been one of my favorites and I’ve been craving it lately. I’m definitely trying this (just as soon as I can track down the noodles, haha!). Have a wonderful weekend, Dawn!

      Reply
      • Dawn - Girl Heart Food

        March 29, 2020 at 7:19 pm

        Good timing then. 😉 Hope you enjoy, Kelsie! Happy Sunday to ya!

        Reply
    6. Marissa

      March 27, 2020 at 5:53 pm

      5 stars
      I’m so excited to try this recipe, Dawn! I great up eating this casserole, but it was always with canned cream of mushroom soup (mystery ingredients anyone?). Loving your from-scratch version!

      Reply
      • Dawn - Girl Heart Food

        March 29, 2020 at 7:18 pm

        Yay! So happy to hear that, Marissa! Let me know how you enjoy it. 🙂 Happy Sunday!

        Reply

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