Go Back
+ servings
Logo of The Forked Spoon showing Spork
Crispy golden casserole made with canned tuna, noodles, and a homemade sauce with frozen peas and carrots.
4.67 from 12 votes

The BEST Tuna Noodle Casserole Recipe

A Tuna Noodle Casserole Recipe the whole family will love - even those picky little eaters! Made from scratch with simple pantry ingredients, learn how easy it is to make this creamy, noodly, irresistible tuna casserole and rediscover your love for this humble family recipe all over again.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 8 servings
Calories: 466kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion - minced
  • 2 large carrots - finely chopped
  • 1 rib celery - finely chopped
  • 5 cloves garlic - minced
  • 12 oz wide egg noodles
  • 2 cups frozen peas
  • 6 ounces white or crimini mushrooms - roughly chopped
  • 2 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 5 tablespoon butter - divided
  • cup all-purpose flour
  • cups milk
  • cups chicken broth - (14.5 ounce can)
  • ¼ cup fresh parsley - minced
  • ½ lemon - juiced
  • 4 (5-ounce) cans tuna in water - drained and roughly chopped
  • ½ cup parmesan cheese - grated
  • ½ cup butter crackers - crushed (such as Ritz)

Instructions

  • Preheat oven to 400 degrees F. Spray a large casserole or baking dish with non-stick spray and set aside.
  • Bring a large pot of water to a boil over high heat. Once boiling, add the noodles and cook until al dente, or approximately 1-2 minutes less than the recommended cooking time. Immediately drain and rinse with cool water. Set aside.
  • Add olive oil to a large pan (with high sides) over medium heat. Add the onions, carrots, and celery and cook, stirring often, until starting to soften (approximately 8-10 minutes). Add the garlic and cook for an additional minute, stirring continuously.
  • Once the onion, carrots, and celery are starting to soften, add the frozen peas, chopped mushrooms, Italian seasoning, and salt. Mix thoroughly to combine. Continue to cook until the mushrooms drop their water
  • Add 4 tablespoons of butter, and allow it to melt. Mix thoroughly with the vegetables. Sprinkle with all-purpose flour and mix until flour is incorporated and no dry parts remain.
  • Slowly add the milk, whisking continuously to prevent clumping. Once all the milk has been added, add the chicken broth and slowly whisk until incorporated. Mix in the fresh parsley and fresh lemon juice. Allow mixture to come to a low boil before reducing heat to low to keep warm.
  • Remove from heat and mix in the canned, drained tuna, cooked egg noodles, and shredded parmesan cheese. Season with salt and pepper, to taste. At this point, you may serve your pasta as is, or bake it in a large casserole dish.
  • To bake, transfer the noodles to your prepared casserole dish. Melt the remaining tablespoon of butter in a small microwave-safe dish and use your fingers to incorporate it with the crushed butter crackers. Sprinkle the casserole with your prepared buttery cracker breadcrumbs.
  • Bake at 400 ° F for 15-20 minutes, or until the top is golden and the filling is bubbling on the sides.

Notes

  • Enjoy leftovers for up to 4 days when stored in the refrigerator.
  • You may also make this recipe using chicken in place of tuna, if preferred.

Nutrition

Calories: 466kcal | Carbohydrates: 49g | Protein: 35g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 714mg | Potassium: 459mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1358IU | Vitamin C: 27mg | Calcium: 177mg | Iron: 2mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.