STREAMING NOW: Tia Mowry At Home

Delicious Tuna-Mushroom Noodle Casserole

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!”
READY IN:
1hr 5mins
SERVES:
6-8
UNITS:
US

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

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: