Tuna Noodle Casserole (from scratch)

Tuna Noodle Casserole (from scratch)

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  • Prep Time


  • Total Time


  • Servings



  • 7

    T. butter, divided (1 T. / 6 T.)

  • 1

    (8 ounce) package uncooked medium

  • egg noodles

  • ½

    medium onion, finely chopped

  • 1

    stalk celery, finely chopped

  • 1

    clove garlic, minced

  • 1

    small jar mushrooms chunked

  • C. all-purpose flour

  • 3

    C. milk

  • 1

    tsp. salt

  • tsp. black pepper

  • sprinkle of red pepper flakes

  • sprinkle of dill weed

  • sprinkle of thyme

  • 2

    (6 ounce) cans tuna, drained and

  • flaked

  • 1

    cup frozen peas or corn, thawed

  • Crushed potato chips or french fried onions

  • 2-3

    C. shredded Cheddar cheese


1.Preheat oven to 375°. Spray 7 x 11" baking dish with olive oil Pam. 2.Cook noodles until al dente, and drain. 3.Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes or until veggies are cooked as preferred. 4.Melt 6 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, salt, pepper, red pepper flakes, dill weed and thyme and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Add 1/2 to 1 C. cheese and stir until melted. Stir in tuna, peas/corn, mushroom mixture, and cooked noodles. Transfer to the baking dish. Top with crushed potato chips or french fried onions and then 1 to 2 C. shredded cheese as desired. 5.Bake 30 minutes in the preheated oven, or until bubbly and lightly browned.


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