Tuna Noodle Casserole from Scratch

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Tuna Noodle Casserole from Scratch

Prep 30 m

Cook 45 m

Ready In 75 m

6 Servings

546 Calories


"No canned soup mix in this recipe! Mushrooms, onions, celery, and peas all go into this comfort casserole."

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  1. 1/2 cup butter, divided

  2. 1 (8 ounce) package uncooked medium egg noodles

  3. 1/2 medium onion, finely chopped

  4. 1 stalk celery, finely chopped

  5. 1 clove garlic, minced

  6. 8 ounces button mushrooms, sliced

  7. 1/4 cup all-purpose flour

  8. 2 cups milk

  9. salt and pepper to taste

  10. 2 (5 ounce) cans tuna, drained and flaked

  11. 1 cup frozen peas, thawed

  12. 3 tablespoons bread crumbs

  13. 2 tablespoons butter, melted

  14. 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.

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