The Joy of Cooking Tuna Noodle Casserole

This simple, hearty casserole brings together tuna, egg noodles, onions, mushrooms, red pepper, homemade Cheddar sauce, and crunchy topping.

Photo by Cristy O.
Adapted from juliasbookbag.com
Tuna casserole made with a cheese sauce studded with veggies.

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Adapted from juliasbookbag.com

Ingredients

  • 4

    tablespoons (1/2-stick) unsalted butter

  • 3/4

    cup mushrooms, thinly sliced

  • 1/4

    cup red or green bell pepper, diced

  • 1/4

    cup onions, chopped

  • 1/4

    cup all purpose flour

  • 2 1/2

    cups milk

  • 3/4 to 1

    cup grated Cheddar

  • 2

    (6-ounce) cans tuna packed in oil or water, drained

  • 2

    cups cooked egg noodles (or other pasta)

  • 1/4

    cup fresh parley, minced

  • Salt and ground black pepper, to taste

  • TOPPING:

  • 1/2

    cup dry unseasoned breadcrumbs, fine cracker crumbs, or crushed corn flakes

  • 2

    tablespoons unsalted butter, melted

Directions

Preheat oven to 375°F. Butter a 1 1/2 to 2 quart shallow baking dish. Melt the butter in a medium saucepan over medium heat, until bubbly. Add the vegetables and cook about 5 minutes. Stir in flour. Cook for 1 minute. Remove from heat and whisk in milk. Return to heat and cook, whisking, until the sauce comes to a boil and is thickened, about 10 minutes. Remove from heat and add the cheese, whisking until melted. Turn the tuna into a bowl and flake with a fork. Do not mince. Stir in the hot cheese sauce, then add the cooked noodles, parsley if using, and salt and pepper to taste. Mix together well. Pour the mixture into a baking dish. Mix together the topping ingredients and sprinkle over the top. Bake until bubbly and browned on top, 25 to 35 minutes.

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