Easy Tuna Noodle Casserole Recipe (no canned soup!)
This Easy Tuna Noodle Casserole Recipe is made from scratch and has no canned soup! It's a delicious comfort food featuring flaky tuna, gluten-free egg noodles, creamy onions and mushrooms, and peas. The best part is this old-fashioned classic meal can be on your table in 40 minutes.
Servings 8
Ingredients
- 8-12 ounces egg noodles
- 3 tablespoons butter
- 1 yellow onion diced
- 8 ounces mushrooms sliced
- 8 ounces cream cheese
- 3 garlic cloves minced
- ½ cup broth chicken or vegetable
- ½ cup milk or half and half, or additional broth
- 2 cups frozen peas
- 2 5 ounce cans albacore tuna drained and flaked
- 2 cups cheddar cheese
- ½ cup Parmesan cheese
- 1 tablespoon dried parsley
- salt and pepper to taste
Instructions
- Prep noodles. Preheat oven to 400℉ (204℃). Grease a 9X13 casserole dish with butter or cooking spray and set aside. Cook noodles according to the instructions on the box "al dente". Once cooked, transfer to the prepared casserole dish and spread evenly across the dish.
- Saute onions. In a large stainless steel skillet, melt butter over medium-high heat. Add diced onions and saute until translucent and slightly golden, stirring regularly for about 5-7 minutes.
- Cook mushrooms. Push the onions to the side and add sliced mushrooms to the pan. Continue to cook until tender. If mushrooms are of a thicker cut, reduce heat to medium-low and cook for longer so onions do not get burned.
- Add liquids. Turn heat to low, and add cream cheese, milk, broth, and minced garlic. Gently simmer, stirring often to break apart the cream cheese until thickened and combined well.
- Stir in the rest. Add frozen peas and stir to combine. Add flaked tuna chunks and grated cheese to the mixture and combine well.
- Combine. Pour mixture over the cooked noodles and toss to combine with a pair of tongs—season with salt and pepper to taste.
- Bake. Sprinkle Parmesan cheese on top and bake uncovered for 15 minutes until bubbly and the top is lightly browned. Rest for 5-10 minutes before serving.
Notes
Storage: Leftover tuna casserole can be stored in an airtight container for up to 3 days. To reheat, warm in an unpreheated oven until heated through.
Helpful Tips:
- Cook noodles to al dente or "to the tooth" so it still has a bite to them to avoid mushy casserole.
- Use one cup of liquid: that can be any combination of water, broth, or milk, depending on the preference of richness.
- Season with salt as you go; that will depend on the individual ingredients (i.e. cheese and broth are both salty).
- If using cooked squash or another low-carb noodle option, omit milk and broth entirely and reduce oven bake time to 10 minutes.
Nutrition
Calories: 439kcal | Carbohydrates: 31g | Protein: 18g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 484mg | Potassium: 369mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1200IU | Vitamin C: 17mg | Calcium: 349mg | Iron: 1mg