Tuna Casserole from Scratch (no canned soups!)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
312 kcal
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Course
Main Course
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Cuisine
American
Tuna Casserole from Scratch (no canned soups!)
Description
The Tuna Casserole from Scratch uses whole wheat pasta cooked and mixed into a creamy sauce formed by sautéing garlic, onions, celery, and mushrooms. Flour is added as a thickener, followed by milk and chicken stock to create a smooth base. Seasoned with salt and pepper, the sauce envelops the pasta and flaked tuna for a comforting texture with tender noodles and tender tuna pieces.
The breadcrumb topping, mixed with melted butter, adds a crisp contrast after baking alongside shredded cheddar cheese that melts and browns on top. The combination provides a layered texture with savory flavors that can suit family dinners and leftovers. Optional additions like frozen peas add sweetness and color.
Storage in the refrigerator for up to five days is recommended. The dish can be frozen and thawed fully before reheating. Homemade whole wheat breadcrumbs offer a fresh topping alternative. Adjustments to dairy and flour types can tailor the casserole to dietary preferences.
Ingredients
- 8 oz. whole wheat pasta (rotini, egg noodles, fusili, etc.)
- 3 tablespoons butter plus more for greasing pan
- 1 onion diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 16 oz. mushrooms chopped
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup chicken stock or vegetable broth, or broth
- kosher salt to taste
- black pepper to taste
- 12 oz. albacore tuna drained and flaked apart with a fork (2 small cans or 1 large, canned, packed in water
- 1/2 cup breadcrumbs
- 1 cup cheddar cheese shredded
Instructions
- Preheat oven to 375 degrees F and butter a 9x13 baking dish. Set aside.
- Cook pasta in salted water according to directions.
- Meanwhile, melt 2 tablespoons butter in a large skillet. Add the diced onions and celery; sauté until tender (about 3 minutes).
- Add the minced garlic; sauté until fragrant (about 30 seconds).
- Add the mushrooms, stir with the other veggies, then allow to cook until most of the liquid has evaporated, stirring only occasionally (about 10 minutes).
- Add the flour (1/4 cup), stir to coat, and gradually add the milk (1 cup) and broth (1 cup). Heat over medium-high heat until thickened, stirring frequently. Season with salt and pepper to taste.
- Meanwhile, in a small bowl, melt remaining tablespoon of butter. Mix with breadcrumbs (1/2 cup).
- Add the cooked, drained pasta and tuna to the mixture. Spread mixture into the prepared baking dish. Sprinkle breadcrumb mixture on top. Top with the shredded cheese (1 cup).
- Bake for about 20 minutes, or until browned and bubbly.
Notes
- Homemade whole wheat breadcrumbs can be used by pulsing toasted bread in a food processor; store-bought is acceptable.
- To make dairy-free, substitute the milk with an extra cup of chicken broth.
- Adding frozen peas (about 1 cup) with the tuna and pasta adds color and texture.
- Whole wheat flour can replace all-purpose flour as a thickener if preferred.
- Store leftovers covered in the refrigerator for up to five days and reheat in the microwave.
- You can freeze the casserole wrapped tightly and thaw completely before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 20g | 40% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 44mg | 15% |
| Sodium | 414mg | 17% |
| Potassium | 459mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 391IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 181mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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