Tuna Noodle Casserole

Sep 28, 2022



(Serves 6-8 people)

16 oz. package of egg noodles
16 oz. mushrooms, sliced thick
6 tablespoons butter
I tablespoon and 1 teaspoon vegetable oil
2 cups onions, chopped
½ cup all purpose flour
3 cups vegetable stock, heated up
1 cup milk
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon lemon juice
¼ cup parsley, chopped
1 teaspoon dried thyme
14-16 oz. solid white tuna in water, drained, and flaked into 1” pieces
3 cups peas, drained. (If frozen, thawed.)
1 ½ cup french fried onions


Step 1

Cook noodles, strain, cool, and set aside in a large bowl.

Step 2

Heat a large pan. When hot add 1 tablespoon of vegetable oil, then add the mushrooms. Cook until lightly browned and water has evaporated. Remove from pan. Add to noodles in a large bowl.

Step 3

Heat up a medium sauce pot. Add 1 teaspoon of vegetable oil when hot. Add the onions and cook until soft. Remove and add to a large bowl with noodles. Then add the tuna and peas to the bowl.


To Make the Sauce:

1. In the sauce pot used for the onions, melt the butter until bubbly. Add flour and cook 1 minute.

2. Gradually add in stock. Cook, whisking until it begins to thicken. (5-10 minutes)

3. When thickened, add the milk. Whisk again.

4. Adjust heat to simmer and cook sauce for another 5-10 minutes.

5. Take off heat and whisk in half of the salt (1 ½ teaspoons), lemon juice, parsley, and thyme.

Time to Combine Everything!

1. Add the sauce to the large bowl then add the remaining salt & black pepper and mix well.

2. Turn out into casserole dish. Refrigerate or bake right away.

3. Cover with aluminum foil and bake at 400° for 30 minutes.

4. Uncover & bake for an additional 10-15 minutes.

5. Top with fried onions and bake until onions brown, approximately 3-5 minutes.

Let rest for 5 minutes before serving. Serve with Texas garlic toast.

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