|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 12g||62%|
|Total Carbohydrate 62g||22%|
|Dietary Fiber 6g||22%|
|*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.|
Tuna noodle casserole is a classic one-dish meal that offers comfort and convenience. But most recipes include canned cream soup, which not everyone has in their pantry, or prefers to use. This tuna noodle casserole is made without canned soup and instead features a flavorful homemade sauce of butter, flour milk, and mayonnaise.
If you aren't a fan of mushrooms, you can leave them out, or sauté some onions or celery to replace them. Feel free to use lightly cooked frozen mixed vegetables or a blend of peas and carrots in place of the frozen peas in this dish.
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- 8 ounces broad egg noodles
- 4 tablespoons (1/2 stick) butter
- 8 ounces sliced mushrooms
- 1/4 cup 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 drained pimiento
- 1 1/2 cups soft fresh breadcrumbs
- 2 tablespoons butter (melted)
Gather the ingredients.
Heat the oven to 350 F/180 C. Lightly butter a 2-quart baking dish or spray with cooking spray.
Cook the noodles in boiling salted water following package directions.
Drain in a colander and rinse under hot water.
Meanwhile, melt the butter in a medium saucepan over medium heat.
Add the sliced mushrooms and saute until golden brown and tender.
Add the flour. Cook, stirring, for 1 to 2 minutes.
Gradually add the milk and continue to cook, stirring, until thickened.
Stir in the mayonnaise, frozen peas, tuna, and drained pimiento. Bring to a simmer and continue cooking, stirring, for 1 minute longer.
Combine the sauce mixture with the noodles and stir to blend ingredients thoroughly.
Turn the mixture into the prepared baking dish.
In a small bowl, make the topping by combining the breadcrumbs with the melted butter.
Sprinkle the buttered breadcrumbs over the casserole.
Bake for 25 minutes, or until the casserole is bubbly and topping is browned.
Serve and enjoy!
- If you have a loaf of bread that has become stale, make homemade breadcrumbs. 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 breadcrumbs, like meatloaf.
- For toasted breadcrumbs, spread the crumbs out on a rimmed baking sheet and bake in a preheated 325 F/165 C oven for 12 to 14 minutes, until browned and crunchy.
- 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.
- Salt and pepper can add additional flavor to this dish. If you use canned breadcrumbs or potato chips as a topping, go lighter on the salt as these ingredients will already include salt.
- For a spicier take, add a pinch of red pepper flakes to the breadcrumb mixture.