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tunna noodle casserole from scratch

(1 rating)
messinthekitchen avatar
Recipe by
deb baldwin
@messinthekitchen
blanchard, ID

Tunna Noodle casserole was the first thing I ever learned to cook for dinner..I made this almost every night (for at least 3 or 4 months) until, for some reason, he wanted something else. My old recipe was made with soup mixes. So, I decided after many years had past since my last casserole...I started looking around for something better. My new mother-in-law made a mean tunna casseole,that was wonderful. But I wanted something just as good, but with out the canned soup. This is a wonderful casserol. Very tasty and good warmed up with a little milk added. Allrecipes.com: Mvanwinkle

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For tunna noodle casserole from scratch

  • 1/2 c
    butter, divided - into tablespoons
  • 1 pkg
    (8 oz) uncooked egg noodles, i made my own egg noodles and used 1/2 a batch.
  • 1/2 md
    finely chopped onion
  • 1
    stalk of celery, finely chopped
  • 1 clove
    garlic, minced
  • 8 oz
    mushrooms, sliced
  • 1/4 c
    flour
  • 2 c
    milk
  • salt and pepper, to taste
  • 2 can
    tuna, drained and flaked
  • 1 c
    frozen peas, thawed
  • 1/4 c
    cream cheese, room temperature
  • 3 Tbsp
    bread crumbs ( i used panko)
  • 2 Tbsp
    butter, melted
  • 1 c
    cheddar cheese, shredded
  • 1/4 c
    parmesan cheese, grated

How To Make tunna noodle casserole from scratch

  • 1
    Pre-heat oven to 375 degrees. Butter a medium baking dish. Bring a large pot of lightly salted water to boil and add egg noodles and cook (8 to 10 min), until done, and drain. Homemade noodles take less time to boil. I usually add a little butter and toss, to the drained noodles, to keep them from sticking.
  • 2
    Melt 1 or 2 tablespoons of butter in a skillet over med-low heat. Stir in the onion, celery and garlic. Cook 5 minutes, until tender. Increase temp to med-high, add mushrooms. Mix and continue to cook and stir for 5 minutes, or until most of the liquid has evaporated. (I used canned, sliced mushrooms, drained.)
  • 3
    Melt 4 tablespoons in a medium saucepan and whisk in flour until smooth. Gradually whisk in milk and continue cooking for 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, cream cheese and cooked noodles into buttered dish and add sauce. Toss all together. You can add the parmesan to this step or add on top of casserole.
  • 4
    Melt 2 tablespoons of butter in a small bowl, mix with bread crumbs. Top with cheese.
  • 5
    Bake for 25 minutes in the preheated oven, or until bubbly and lightly browned.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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