Homemade Tuna Noodle Casserole Recipe from Scratch
User Reviews
5
42 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
50 mins
-
Servings
12
-
Calories
504 kcal
-
Course
Main Course
-
Cuisine
American
Homemade Tuna Noodle Casserole Recipe from Scratch
Report
This Tuna Noodle Casserole combines fresh tuna fillet with a creamy mushroom and celery sauce thickened by a roux, mixed with cooked cavatappi pasta and peas, then topped with a crunchy breadcrumb and cheddar cheese blend. The mixture bakes until bubbly and golden, creating a creamy, textured casserole featuring fresh herbs and a balance of umami from mushrooms and rich cheddar cheeses. Its layered flavor and textures make an elevated take on a classic comfort dish.
Description
The casserole starts by caramelizing a mix of mushrooms in oil to develop deep flavor. Shallots, garlic, and celery are sautéed alongside and deglazed with white wine, then combined with flour and milk to form a thick, creamy sauce infused with fresh thyme. Cooked cavatappi pasta and fresh tuna are stirred in with peas and sharp cheddar cheeses to create a rich filling.
Once assembled with a breadcrumb, butter, and cheddar topping, the casserole bakes at 350°F to meld the flavors and produce a golden crisp crust. The balance of fresh ingredients with a smooth cheese sauce gives it a hearty and comforting character with bite from the tender pasta and flakes of tuna.
This dish serves well as a full meal and can be prepared ahead, reheated gently to preserve creaminess, or frozen for long-term storage. Optional ingredients include substituting different pasta shapes or cheese varieties. If canned tuna is used, moisture levels should be adjusted to maintain sauce consistency.
Share:
Ingredients
For the Casserole
- 5 tablespoons neutral cooking oil generic cooking oil
- 4 cups mushroom buttons, baby bellas, and portabella mushrooms, sliced
- 1 tablespoon butter unsalted
- 1 shallot peeled and small diced
- 2 garlic finely minced
- 2 celery rib small diced
- ½ cup white wine
- 3 tablespoons all-purpose flour
- 4 cups milk whole
- 1 tablespoon thyme minced fresh
- 1 pound cavatappi pasta or fusilli pasta
- 1 pound tuna fillet fresh
- lemon juice of ½ lemon
- 1 cup of peas
- 1 cup cheddar cheese shredded, yellow
- 1 cup cheddar cheese shredded, white
- salt to taste
- black pepper to taste
For the Breadcrumb Topping
- 1 cup breadcrumbs
- ¼ cup butter unsalted, melted
- ¼ cup cheddar cheese shredded, yellow
- ¼ cup cheddar cheese shredded, white
Instructions
- Preheat the oven to 350°.
- In a large rondeau pot add 3 tablespoons of olive oil over high heat and add the mushrooms to caramelize or well browned, which takes about 7-8 minutes stirring every 2 minutes or so.
- Next, turn the heat down to medium and scrap the mushrooms to one side of the pan add 1 tablespoon of butter, shallots, garlic, and celery to the other side of the pan and sauté until lightly browned and starting to tenderize, which takes about 2 to 3 minutes.
- Mix everything together and then deglaze with white wine and cook until the liquid is almost gone, which takes about 1 to 2 minutes.
- Stir in the flour completely with the vegetables to create a roux and then pour in the milk and turn to high heat to activate the roux to help thicken up the sauce.
- Once the sauce is thickened, which will almost immediately happen once it begins to boil, finish it with thyme, salt, and pepper and mix until combined. Turn the heat off and set aside.
- Cook the pasta in a large pot of boiling water according to its instructions. Drain and run cold water over the noodles until cool and then set aside.
- Season the tuna on both sides with salt and pepper and then sear in 2 tablespoons of olive oil over high heat for 3-4 minutes per side or until very browned on both sides and almost cooked through out.
- Set the tuna aside on a cutting board, squeeze on some lemon juice and rest for 1 to 2 minutes before chopping the tuna into large 1” chunks. Set aside.
- Add the cooked noodles to the rondeau pot with the mushroom sauce and then add in the cooked tuna and 1 cup of peas and mix until combined.
- Transfer the mixture to a 13x9 casserole dish and flatten out.
- Breadcrumbs: in a medium-size bowl mix together the breadcrumbs with melted butter and ¼ cup each of shredded cheddar cheeses.
- Sprinkle on the 1 cup each of shredded cheddar cheese and then top off with breadcrumb-cheese topping and bake in the oven at 350° for 20-25 minutes or until lightly browned and cooked.
- Suppose you like your tuna noodle casserole extra creamy, my recommendation is to place the casserole under the broiler for 4 to 7 minutes or just until the breadcrumbs are lightly toasted and the cheese is melted, instead of baking it in the oven. This procedure will allow for a very creamy casserole with a slightly toasted top.
- Optionally garnish with chopped parsley and serve.
Notes
- Make the casserole up to 30 minutes ahead and keep warm covered at 200°F until serving.
- Store covered in the refrigerator for 4–5 days or freeze for up to 3 months; thaw in the refrigerator before reheating.
- Reheat portions by baking covered at 350°F for 8–12 minutes until hot.
- Frozen or canned tuna can substitute fresh tuna; adjust moisture as needed.
- Other pasta shapes such as farfalle, penne, or macaroni may be used.
- Add reserved pasta cooking water if casserole seems dry to loosen sauce.
- Yellow or white cheddar can be used alone if preferred.
Nutrition Information
Show Details
Calories
504kcal
(25%)
Carbohydrates
44g
(15%)
Protein
25g
(50%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
60mg
(20%)
Sodium
302mg
(13%)
Potassium
493mg
(10%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1463IU
(29%)
Vitamin C
7mg
(8%)
Calcium
305mg
(31%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 44g | 15% |
| Protein | 25g | 50% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 302mg | 13% |
| Potassium | 493mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1463IU | 29% |
| Vitamin C | 7mg | 8% |
| Calcium | 305mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
42 reviews
Excellent
Other Recipes
You'll Also Love
