Tuna Noodle Casserole from Scratch Recipe

It's a keeper! I did make some shortcuts: after I finished the mushrooms, I added the butter then the flour right to the mushroom mix. I cooked that for about 3-5 minutes and then added the milk. After the noodles cooked for 4 minutes, I added the frozen peas to the pot and cooked the peas and noodles together for another 4 minutes. After draining both, I put the tuna in the noodle pot, poured the noodles and peas on top, added the cheese and stirred. Then I added the mushroom mix, stirred and put it all in a casserole dish. I omitted the salt from the recipe and topped the casserole with crushed potato chips as I didn't have bread crumbs. I love recipes that don't include a "cream of something" can of soup! (I used leftover haddock from the fridge and it was great; I suppose you could use any fish!)

5 stars with these adjustments: Spray baking dish with cooking spray instead of butter. Double recipe for 9 x 13 pan. Added 1tsp each:thyme nutmeg and crushed red pepper. Doubled garlic. Minced mushrooms (So the kids wouldn't know!!) Put a splash of white wine in with the veggies as the sauteed. Omitted peas (don't like them). Added 1/4 cup of parmesan ,1/4 package of cream cheese and half the cheddar cheese to the sauce.Added 1/2cup of quartered cherry tomatoes. Topped with remaining cheese then topped with corn flakes instead of bread crumb mixture. IT WAS TO DIE FOR!!!!!We loved it from ages3 to 31!

I think that with two changes this is a five star recipe. Add a chicken boullion cube to your cream sauce, which adds a LOT of flavor, and top with french fried onions instead of the bread crumbs. I will NEVER go back to casserole out of a can--this is absolutely delicious and the leftovers are even better!

This was really good. Everyone ate it, from the 7 yo to the 63 yo! I actually loved my mom's old cream of mushroom soup tuna casserole, but I am so glad I made this! I sauteed a whole onion, 2 stalks of celery and a large carrot, and then added the mushrooms and a bit of Worcestershire and white wine. Used the same pot, and added the butter and flour to the veggies, and cooked the roux a bit, then added the milk, a bit of cream cheese, and about 2/3 cup of sour cream because my egg noodle package was 12 oz, not 8. Added over a cup of peas and a little parmesan and provolone,, and then the 12 oz of egg noodles. I used 1/4 cup of melted butter and enough panko to absorb the butter for the crunchy topping, and then a sharp cheddar and provolone mix for the cheese topping.

I really liked this recipe and that it didn’t include canned soup. I used ‘no yolk extra broad noodles’ and undercooked them slightly because they’d be cooked further in the oven. I added some dried dill and a dash of Worcestershire sauce to the bechamel. When I saw a review that indicated it was dry, I decided to include the water from each can of tuna. There’s a lot of flavour in that liquid so no sense discarding it. This was plenty moist and flavourful. Great comfort food recipe. Thanks to the original poster for sharing it.

I have to use 2 frying pans plus a microwave safe dish and a casserole dish and a saucepan for the noodles? That's a lot of pan washing afterward. I can eliminate one frying pan and make the sauce on top of the sauteed onions etc. and if the pan is deep enough and oven safe, dump the cooked noodles in and bake the whole thing. I only make half a recipe anyway for the 2 of us. I use a Pyrex measuring cup to melt the butter and stir the crumbs right into it after melting. And the video shows draining the tuna in a sieve. Uh-uh - I just squeeze the top of the can down on top after opening it, over the sink of course, and drain out most of the juice that way. I'm all for the less cleanup, the better.

I did make a few adjustments. I use any pasta I have on hand honestly. I do not always have egg noodles. I use a whole onion 10 ounces of mushrooms and like a bulb of garlic. I double the tuna and I add chicken bouillon for salt. I added bread crumbs then shredded Italian three cheese blend. When it’s close to done I add Trader Joe’s fried onions ( french’s onions tend to be too salty) I agree with another person I am tired of canned soup this and canned soup that recipes. Oh for those with kids who “hate” mushrooms I use a stick blender to make it creamier.

After reading others' reviews I made the following changes, and we were very pleased with the results: Added/Increased: -As I planned to freeze individual portions for a "Meal Train", I increased the amount of white sauce by upping the butter and flour portions about 20%. -I added another 4oz of chopped mushrooms, doubled the garlic and added another 1/2 cup peas. -I added crushed reds and fresh thyme to taste. I added1/4 c. parmesan cheese to the sauce and1 heaping T. to the breadcrumb mixture - which I also increased, just because it's so good. It was very tasty, thank you! I did add the garlic AFTER the mushrooms, and then added a big splash of white wine. I prepared the pasta first, as suggested, and found that they were gumming up on me as I worked on the rest of the dish and they continued to cook, so I rinsed them in cold water.

This was very good. Per one of the reviews added a pinch of cayenne and nutmeg to the roux. Cut the butter by half and added to the onions and mushrooms, added the flour and sautéed for a couple of minutes, then added the milk. Didn’t have peas so used mixed veggies. It was delicious!

We had a guest who avoids dairy and gluten and prefers lower sodium if possible. So I modified the resume (1) to replace butter with tahini (you need to use a lot more than you do the called-for amount of butter; you could also use olive oil) (2) to replace wheat noodles with flat, brown rice noodles -- Taste Republic gluten-free fettucine) and (3) soy milk instead of milk . And I used fake cheese (Parmela Creamery plant-based mozzarella). It was quite good if a bit dry; next time I'll use a lot more soy milk and switch to olive oil.

This recipe is delicious. It gets better each time I make it. Just make sure you add the right amount of salt and pepper during preparation to avoid any blandness. I do use olive oil instead of butter to saute the vegetables and just made it tonight using shiitake mushrooms which I don't usually have on hand. And just as a point of interest, I got great results making the roux and the breadcrumb topping with vegan margarine which I had bought by accident because it looked like the regular, so perhaps a healthier option to consider than butter.

Good recipe! I did add extra of the veges and extra tuna and milk mixture

I have been making this recipe for years. A few things that an earlier reviewer recommended is to double the recipe which is what I do for a 9 x 13 pan. However, I don’t double tuna, noodles or butter. It is the extra milk which makes it really moist. I also don’t add mushrooms or celery. It’s delicious!!! Don’t forget to add your salt and pepper if you like. Enjoy!!!

Excellent. I did make the changes one reviewer said. We added cream cheese and sour cream in the milk mixture. And lowered the amount of cheese. We used Panko on top with the cheese--really needs the crunch.

Very good. My brother loved it.

It is a solid tuna casserole which lends itself to individual taste modifications.

I’m allergic to dairy so this works using a rich oat milk. Small family here so halved the pasta and tuna. Given the notes re dryness and flavour I used 3 garlic cloves in the full amount of sauce, adding a tsp of thyme and rosemary. Good amount of sauce. I’ll add more herb next time. I cook all but the pasta in one pan

Just toasting the bread and figuring out a substitution for onions

This is officially my new favorite.

Very dry & took way too long to prepare. I won't be making again.