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Delicious Tuna-Mushroom Noodle Casserole

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“This recipe goes back years, it is a family favorite that I still make to this day, and I have also make it using cooked chicken or cooked turkey in place of the tuna, is a easy basic casserole, but it has tons of flavor!”
1hr 5mins

Ingredients Nutrition

  • 14 cup butter
  • 1 -2 cup thinly sliced mushroom
  • 1 small green bell pepper, seeded and finely chopped (can use red bell pepper or use both!)
  • 1 small onion, finely chopped
  • 1 large stalk celery, finely diced
  • 1 -2 tablespoon fresh minced garlic (optional or to taste)
  • 14 cup flour
  • 2 12 cups half-and-half cream
  • 2 cups grated cheddar cheese
  • 1 cup flaked solid white tuna, well drained (I just use a small can or can add in 2 cans)
  • 1 (375 g) package egg noodles, cooked
  • salt and pepper
  • 34 cup breadcrumbs or 34 cup finely ground cracker crumb
  • 14 cup grated parmesan cheese (optional)
  • 3 tablespoons butter, melted


  1. Set oven to 350 degrees.
  2. Grease a 13 x 9-inch casserole dish.
  3. In a skillet saute the onion, celery, green bell peppers and garlic (if using) in butter for about 3 minutes.
  4. Add in flour and cook for 1 minute.
  5. Remove from the heat and slowly add in the milk.
  6. Return to the heat and whisk until thickened and the sauce comes to a boil, then season with salt and pepper.
  7. Add in mushrooms, cheddar cheese and tuna; mix to combine, then add in the cooked egg noodles.
  8. Transfer to a baking dish.
  9. Sprinkle with bread crumbs then Parmesan cheese if using, then drizzle with melted butter.
  10. Bake for about 25-30 minutes.

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