Tuna Noodle Casserole

Creamy noodle tossed with vegetables and tuna then topped with fried onions. This tuna noodle casserole is delicious and perfect for a weeknight dinner.

Tuna Noodle Casserole | Cooking with a Wallflower

Sooo…. it’s another six day work week for me right before I leave for my trip on Sunday. That means I’m all about those quick and easy weeknight dinners. Even better when I have leftovers so that I can bring to work the next day.

Tuna Noodle Casserole | Cooking with a Wallflower

Plus, it’s pasta. And you know how I feel about pasta. I can practically live on pasta every single day if it were up to me. lol.

This tuna noodle casserole has quickly become a favorite of mine because it’s loaded with mushrooms, broccoli, peas, and tomato. It’s creamy but not overwhelming. And that extra layer of fried onions or breadcrumbs, whichever you prefer, adds texture to this dish.

Tuna Noodle Casserole | Cooking with a Wallflower

Simple, delicious, and exactly what I need after a long day at work. I do hope you’ll like this dish as much as I do.

Tuna Noodle Casserole | Cooking with a Wallflower

Preheat the oven to 350F.

In a large pot, boil water and cook the pasta of your choice until al dente. Drain the pasta, run it through cold water, and then set side for now.

In a large skillet, melt a tablespoon of butter over low to medium heat. Once the butter has melted, add minced garlic, chopped celery, and diced onions. Cook until soft and aromatic.

 

Add chopped broccoli florets and sliced mushrooms. Cook for several minutes until softened.

Now, pour in chicken broth and milk. Stir to incorporate with the vegetables.

Tuna Noodle Casserole | Cooking with a Wallflower

In a medium sized bowl, whisk together the reserved milk and all purpose flour. Slowly pour the flour mixture into the skillet and stir to prevent the flour from clumping. The flour mixture will help thicken the sauce.

Stir in dried thyme and lightly season with salt and pepper.

Tuna Noodle Casserole | Cooking with a Wallflower

Add the pasta into the skillet, stir in peas, diced tomatoes, tuna, and shredded cheese. Once all the ingredients are incorporated, pour the pasta into an oven safe casserole dish. Season the pasta with salt and pepper. Top the pasta with fried onions like French’s or with breadcrumbs for that extra crunch.

Tuna Noodle Casserole | Cooking with a Wallflower

Tuna Noodle Casserole | Cooking with a Wallflower

Place the casserole dish in the oven and bake for about 20-25 minutes until the top has browned and the sauce has thickened.

Tuna Noodle Casserole | Cooking with a Wallflower

Remove the tuna noodle casserole from the oven.

Serve the tuna noodle casserole warm.

Enjoy!

Tuna Noodle Casserole | Cooking with a Wallflower

Tuna Noodle Casserole
 
Prep time
Cook time
Total time
 
Creamy noodle tossed with vegetables and tuna then topped with fried onions. This tuna noodle casserole is delicious and perfect for a weeknight dinner.
Author:
Recipe type: Entree
Serves: 6 servings
Ingredients
  • 1 pound pasta of choice
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 1 rib celery, chopped
  • ¼ cup diced onions
  • 3 cups broccoli florets
  • 1½ cup sliced mushrooms
  • 2 cups chicken broth
  • 2 cups whole milk
  • ¼ cup all purpose flour for thickener
  • ¼ cup milk for thickener
  • 1 teaspoon dried thyme
  • Salt and pepper
  • 1 cup frozen peas
  • 1 large tomato, diced
  • 5 ounce canned or packaged tuna
  • ½ cup shredded cheese, mozzarella or white cheddar
  • Salt and pepper
  • 1½ cups fried onions or breadcrumbs
Directions:
  1. Preheat the oven to 350F.
  2. In a large pot, boil water and cook the pasta of your choice until al dente. Drain the pasta, run it through cold water, and then set side for now.
  3. In a large skillet, melt a tablespoon of butter over low to medium heat. Once the butter has melted, add minced garlic, chopped celery, and diced onions. Cook until soft and aromatic.
  4. Add chopped broccoli florets and sliced mushrooms. Cook for several minutes until softened.
  5. Now, pour in chicken broth and milk. Stir to incorporate with the vegetables.
  6. In a medium sized bowl, whisk together the reserved milk and all purpose flour. Slowly pour the flour mixture into the skillet and stir to prevent the flour from clumping. The flour mixture will help thicken the sauce.
  7. Stir in dried thyme and lightly season with salt and pepper.
  8. Add the pasta into the skillet, stir in peas, diced tomatoes, tuna, and shredded cheese. Once all the ingredients are incorporated, pour the pasta into an oven safe casserole dish. Season the pasta with salt and pepper. Top the pasta with fried onions like French’s or with breadcrumbs for that extra crunch.
  9. Place the casserole dish in the oven and bake for about 20-25 minutes until the top has browned and the sauce has thickened.
  10. Remove the tuna noodle casserole from the oven.
  11. Serve the tuna noodle casserole warm.

 

5 comments

  1. happygourmand says:

    The ultimate comfort food! My mom used to make this with canned mushroom soup, and crispy chow mein noodles on top. It’s great to see a real “from scratch” version. Thanks for the memories 🙂

  2. Christine says:

    This looks soooo much better than the tuna casserole I make. 🙂 Definitely trying your recipe the next time I make it!

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