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!
Today I’m sharing an easy canned fish recipe – 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 –
- Cook some finely minced onion and celery in a little olive oil until softened.
- Add sliced mushrooms and give those a little cook.
- Season with some salt and pepper and add butter.
- Once butter is melted, sprinkle over flour.
- Stir in to form a paste.
- Pour in veggie broth and your mixture will instantly become thick.
- 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 stove-top.
- Mix in cooked egg noodles and drained tuna. Tip! If you want things more saucy, feel free to add a little extra splash of milk here.
- Then, add frozen peas (no need to thaw).
- Top everything with some panko bread crumbs.
- Finally, sprinkle over a generous amount of shredded cheese and bake.
Hungry for more? Subscribe to the Girl Heart Food Newsletter!
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, corn or even edamame.
Can I Freeze Tuna Noodle Casserole?
Let things fully cool before freezing. I like to portion into individual servings and then store in a vacuum seal bag or freezer bag or container.
Always date and label your food so you know what’s in it, when it was made and when you stored it.
Thaw in the fridge before enjoying.
How To Reheat
This tuna noodle casserole reheats like a dream!
Simply place portions into a non-stick pan on medium heat, add a tiny splash of broth or water, cover and cook until warmed through.
More Tips + Variations
Use canned tuna ‘in water’. If you don’t have ‘tuna packed in water’ and only ‘tuna packed in oil,’ no worries! Simply rinse and drain the excess oil from the tuna.
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.
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.
Store leftovers in a covered container in the fridge and enjoy within 3 days.
Hope you love this scratch made tuna casserole recipe as much as we do!
Until next time, take care and chit chat again soon,
Make this old fashioned tuna casserole? That’s awesome! Love it if you left a comment and rating below. Many thanks!
Classic Tuna Casserole (made from scratch!)
- 6 ounces egg noodles (about 170 grams (or half a bag or 3.5 cups before cooking)).
- 1.5 tablespoons olive oil
- 1 yellow onion , peeled and finely minced
- 1 stalk celery , finely minced
- 150 grams baby bella mushrooms or button mushrooms , sliced (about 1/3 pound)
- 1/4 cup butter (or tablespoons)
- 1/4 cup all purpose flour (or 4 tablespoons)
- 1 cup unsalted vegetable broth (or unsalted chicken broth)
- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne
- 340 grams cans of tuna in water , drained well (two (170 gram) cans before draining)
- 1 cup frozen peas
- 2 tablespoons unseasoned panko bread crumbs
- 4 ounces shredded cheddar cheese (about 120 grams or 1 cup)
- Cook egg noodles per package instructions (just a minute or so shy of full cook time). Drain. Preheat oven to 400 degrees Fahrenheit for use later.
- Meanwhile, in a 12 inch skillet on medium heat, add olive oil.
- Once shimmering, add onion and celery and cook 5 minutes.
- Add sliced mushrooms and cook 3 minutes. Season with a pinch each of salt and pepper.
- Add butter and melt.
- Once butter melted, sprinkle over flour and stir in. Cook 2 to 3 minutes to form a paste.
- Add broth, stirring in.
- Slowly add milk, about 1/2 cup at a time. Allow to thicken slightly before adding more. Cook until mixture 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, pepper and cayenne.
- 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 clean-up, I simply prepared and baked 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 cheese.
- Bake, uncovered, for 15 to 20 minutes until cheese is melted and everything is bubbly. Garnish with fresh parsley, if desired. Enjoy! Serves 4 large servings or 6 servings with a side.
- Use canned tuna ‘in water’. If you don’t have ‘tuna packed in water’ and only ‘tuna packed in oil,’ no worries! Simply rinse and drain the excess oil from the tuna.
- 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.
- 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.
- Store leftovers in a covered container in the fridge and enjoy within 3 days.
- Nutrition information (estimate only) based on 6 servings.