Tuna Noodle Casserole With Homemade Sauce

By Diana Rattray

Updated 06/27/19

Tuna Noodle Casserole

Diana Rattray

  • Total: 45 mins
  • Prep: 10 mins
  • Cook: 35 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
685 Calories
36g Fat
62g Carbs
28g Protein
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Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 685
% Daily Value*
Total Fat 36g 46%
Saturated Fat 12g 62%
Cholesterol 70mg 23%
Sodium 1181mg 51%
Total Carbohydrate 62g 22%
Dietary Fiber 6g 22%
Protein 28g
Calcium 179mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This classic tuna casserole is a classic mixture of tuna, noodles, and a flavorful homemade sauce–no soup! We used frozen thawed peas in this dish, but feel free to use lightly cooked frozen mixed vegetables or a blend of peas and carrots. If you aren't a fan of mushrooms, leave them out, or sauté some onions or celery to replace them.

To serve, complement this creamy casserole with a tossed salad or fresh sliced tomatoes and cucumbers.

1:35

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Ingredients

  • 8 ounces broad egg noodles
  • 4 tablespoons butter
  • 8 ounces sliced mushrooms
  • 4 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup mayonnaise
  • 1 1/2 cups frozen peas (thawed)
  • 2 cans (5 to 6 ounces each) tuna (drained and flaked)
  • 2 to 3 tablespoons chopped pimiento (drained)
  • Topping:
  • 1 1/2 cups soft fresh bread crumbs *
  • 2 tablespoons butter (melted)

Steps to Make It

  1. Gather the ingredients. 

    Classic tuna casserole ingredients

  2. Heat the oven to 350 F/180 C/Gas 4. Lightly butter a 2-quart baking dish or spray with cooking spray.

    Lightly butter baking dish
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  3. Cook the noodles in boiling salted water following package directions.

    Cook noodles in salted boiling water
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  4. Drain in a colander and rinse under hot water.

    Drain cooked noodles
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  5. Meanwhile, in a medium saucepan over medium heat, melt 4 tablespoons of butter.

    Melt butter in saucepan
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  6. Cook the sliced mushrooms until golden brown and tender.

    Cook mushrooms until golden brown
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  7. Then stir in the flour. Cook, stirring, for about 1 to 2 minutes.

    Stir in flour to mushrooms in saucepan
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  8. Gradually add the milk and continue to cook, stirring, until thickened.

    Add milk to flour and mushrooms
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  9. Stir in the mayonnaise, frozen peas, tuna, and drained pimiento. Bring to a simmer and continue cooking, stirring, for 1 minute longer.

    Stir in the mayonnaise, frozen peas, tuna, and pimiento
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  10. Combine the sauce mixture with the noodles and mix to blend ingredients thoroughly.

    Combine sauce with noodles
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  11. Turn into the prepared baking dish.

    Add pasta and sauce to baking dish
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  12. In a small bowl, combine the bread crumbs with melted butter.

    Add butter and breadcrumbs in bowl
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  13. Sprinkle over the casserole.

    Cover tuna casserole with breadcrumbs
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  14. Bake for 25 minutes, or until the casserole is bubbly and topping is browned.

  15. Serve and enjoy!

Tips

  • As loaf bread becomes stale, tear it into pieces and process in a food processor until finely ground. Freeze the crumbs in a food storage bag and use as needed for casseroles or other dishes calling for bread crumbs, like meatloaf.
  • For toasted breadcrumbs, spread the crumbs out on a rimmed baking sheet and bake in a preheated 325 F (165 C/Gas 3) oven for about 12 to 14 minutes, until browned and crunchy.

Recipe Variations

  • Substitute French fried onion rings or potato chips for the buttered breadcrumb topping.
  • Instead of mushrooms, sauté 1/2 cup of thinly sliced celery or a combination of celery with 1/4 cup of chopped onion.
  • Add 1 cup of shredded cheese to the thickened sauce before you add the mayonnaise.