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A person scooping out a serving of tuna noodle casserole from a cast iron baking dish.
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4.83 — Votes 23 votes

Tuna Noodle Casserole

You're going to love this classic Tuna Noodle Casserole! This creamy and comforting dish is quick and easy to make and will taste just as good as you remember from childhood.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 4 Servings

Ingredients

  • 9 ounces noodles, fettuccine, tagliatelle, or linguini
  • 2 tablespoons butter
  • ½ yellow onion diced
  • 2 cloves garlic minced
  • 4 ounces button or cremini mushrooms sliced
  • 2 tablespoons flour
  • 1⅔ cup whole milk, substitute full-fat canned coconut milk for dairy free
  • ½ cup chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup frozen peas
  • 4, 5- ounce cans tuna, drained
  • 1 cup mozzarella cheese, for topping
  • Fresh chopped parsley, for garnish

Instructions

  • Preheat the oven to 350°F.
  • Bring a large pot of water to boil and cook the noodles according to package instructions, then drain and set aside.
  • While the noodles are cooking, add the butter to a large, heavy-bottomed pan or cast-iron over. Once butter is melted, add the onion, garlic, and mushrooms. Saute for 4-5 minutes, until the onion and mushrooms have started to brown.
  • Add the flour to the onion and mushroom mixture and toss to coat, then slowly whisk in the milk and broth. Continue whisking until there are no remaining clumps.
  • Next, stir in the salt, pepper, peas, and tuna and let the mixture come to a bubble. Once bubbling, add the cooked and drained pasta and toss to coat.
  • Transfer the mixture to a 3 quart casserole dish, top with cheese, if desired, and bake at 350°F for 20 minutes, until hot and bubbling. Remove from the oven, garnish with parsley, and serve!

Nutrition

Calories: 475kcal | Carbohydrates: 38.4g | Protein: 48.8g | Fat: 14.8g | Saturated Fat: 6.8g | Cholesterol: 89.2mg | Sodium: 1467.1mg | Fiber: 3.9g | Sugar: 8.7g