Tuna, Noodle, and Cheese Casserole

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“This is a little fancier than the average tuna noodle casserole. I found it in a cookbook I checked out from the library about 10 years ago. Unfortunately, I can't remember the title or author and I have been unable to find the book again.”
READY IN:
1hr 12mins
SERVES:
6-8
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak mushrooms in milk for one hour.
  2. Drain mushrooms, reserving the milk, and chop coarsely.
  3. Preheat oven to 325°F.
  4. Generously grease a 9x12 baking pan with butter.
  5. Melt butter over low heat.
  6. Add the mushrooms and cook 2 minutes.
  7. Whisk in flour, then the reserved milk, broth, and seasonings.
  8. Increase the heat to medium and cook until sauce is thickened (about 3 minutes); set aside.
  9. Meanwhile, cook the pasta according to the package instructions, drain, and transfer to a bowl.
  10. Add tuna to the pasta.
  11. Stir in the sauce and 2/3 of the cheese; mix well.
  12. Transfer mixture to baking pan and cover with foil. Bake 45 minutes.
  13. Remove foil and sprinkle remaining cheese over casserole.
  14. Bake an additional 15 minutes.

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