Tuna, Noodle, and Artichoke Casserole

Tuna casserole with artichokes, olives, and Parmesan cheese.
Diana Rattray
Prep: 25 mins
Cook: 35 mins
Total: 60 mins
Servings: 4 to 6 servings
Yield: 1 casserole
Nutrition Facts (per serving)
433 Calories
19g Fat
40g Carbs
28g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 433
% Daily Value*
Total Fat 19g 24%
Saturated Fat 9g 47%
Cholesterol 75mg 25%
Sodium 965mg 42%
Total Carbohydrate 40g 15%
Dietary Fiber 7g 24%
Total Sugars 3g
Protein 28g
Vitamin C 17mg 85%
Calcium 260mg 20%
Iron 4mg 21%
Potassium 707mg 15%
*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.)

My family loves the great variety of flavors in this delicious, out-of-the-ordinary tuna noodle casserole. Not only is it loaded with flavor, it has great color and texture. Feel free to leave the mushrooms or olives out, or add some peas to replace an ingredient. 

If you don't care for a breadcrumb topping, top it with an extra 1/4 cup of Parmesan cheese instead.

Ingredients

  • 6 ounces thin or medium egg noodles

  • 5 tablespoons (1/3 cup) unsalted butter, divided

  • 1/2 cup chopped green onions

  • 3 tablespoons all-purpose flour

  • 2 cups milk

  • 1/2 teaspoon garlic and herb seasoning, or similar seasoning

  • 1/8 teaspoon freshly ground black pepper

  • 1 (12- to 15-ounce) jar or can artichoke hearts, drained and sliced or chopped

  • 1 (2.25-ounce) can sliced ripe olives, drained

  • 1 (2-ounce) jar pimientos

  • 1 (4- to 6-ounce) jar sliced mushrooms, drained

  • 1/2 cup freshly grated Parmesan cheese, plus more for topping

  • 1 (12- to 14-ounce) can tuna, drained and flaked

  • Salt, to taste

  • 1 cup fresh breadcrumbs, or croissant crumbs

Steps to Make It

  1. Cook the noodles in boiling salted water following the package directions. Drain well and set aside.

  2. Heat oven to 350 F.

  3. Lightly butter a 2- to 2 1/2-quart baking dish.

  4. In a large saucepan, melt 3 tablespoons of butter over medium-low heat. Add the green onions and saute for 1 minute. Stir in flour and continue cooking, stirring, for 2 minutes. Gradually add the milk; cook, stirring, until thickened.

  5. Add the seasonings to the milk along with the artichoke hearts, olives, pimientos, mushrooms, and 1/2 cup Parmesan cheese. Cook the sauce, stirring, until the Parmesan cheese has melted. Add the flaked tuna; taste and add salt, as needed. Stir in noodles.

  6. Spoon the mixture into the prepared baking dish.

  7. Melt the remaining 2 tablespoons of butter; toss with the bread crumbs until well coated. Add 1 or 2 tablespoons of grated Parmesan cheese to the breadcrumbs. Sprinkle the crumbs over the casserole.

  8. Bake for 25 to 30 minutes, until hot and bubbly and the topping is browned.