Tuna Noodle Casserole a cream casserole loaded with egg noodles, tuna, peas, and a mushroom sauce that completes this dish. The perfect answer for when you want a simple dinner.
I grew up eating tuna noodle casserole on Friday evening during the Lenten season. I loved this casserole back then as much as I do now.
Although my mom made it with store-bought cream of mushroom soup; this version uses a homemade mushroom sauce, either way, I love them both.
If you are looking for a simple casserole dish or a meatless meal for Lent, you will need to try this recipe.
- You will want to cook the egg noodles before making the casserole. Follow the directions on the box/bag, but cook one or two minutes less than what the directions say to. Remember the noodles will be baked, so you don’t want your noodles to become mushy.
- Make sure that the noodles are well-drained before adding them to the casserole.
- When making the mushroom sauce make sure to use butter for a richer flavor.
- Cook the mushrooms, onion, and garlic until they are soft before adding the flour and the liquid.
- Do not bake this dish covered you will want to have the potato chip topping crunchy.
- Cook the casserole for about 25 minutes or until the topping starts to brown and the sauce on the side of the dish starts to bubble.
- If freezing leftovers make sure that the leftovers are cooled completely. Store in an airtight freezer container.
If you don’t like the potato chip topping for this recipe what other ingredients can be used?
- Bread crumbs
- French fried onions
- Cracker crumbs (such as Ritz crackers)
Steps for making Tuna Noodle Casserole:
Heat the oven to 350 degrees F.
In a large skillet add the butter, chopped mushrooms, onions, and minced garlic. Cook until the vegetables are tender. Add the flour and stir until the flour is blended into the vegetables.
While making the sauce cook the egg noodles. Follow the directions on the package, but cook the noodles one or two minutes less than what the directions say.
Increase the heat and gradually add the milk and broth to the skillet stirring constantly. Bring to a boil and reduce heat. Cook until the sauce reduces slightly and thickens.
Remove the skillet from the heat and add the noodles, tuna, and peas and stir in. Transfer to a casserole dish and top with the crushed potato chips.
Place in the preheated oven and bake for 25 to 30 minutes or until the topping starts to brown lightly and the sauce starts to bubble.
Remove from the oven and serve.
Looking for other easy meals? Check out these recipes:
Tuna Noodle Casserole
- 1/4 cup butter
- 1 cup mushrooms chopped into small pieces
- 1/4 cup onion chopped finely
- 1 clove garlic minced
- 1/4 cup flour
- 1 1/2 cups milk
- Salt and pepper to taste
- 1 cup vegetable broth
- 4 ounces uncooked egg noodles about 2 cups cooked
- 5 ounce tuna
- 3/4 cup peas
- 1 cup crushed potato chips
- Preheat the oven to 350 degrees F.
- Add the butter, mushrooms, onion, and garlic in a large skillet. Sautee the vegetables until they are tender about 5 to 7 minutes.
- Add the 1/4 cup of flour and stir in until it is mxed in well
- Increase the heat to medium-high and gradually add milk and broth stirring constantly. Bring to a boil and reduce heat to medium-low and continue to cook for about 7 to 8 minutes. The sauce should reduce slightly and thicken. Season with salt and pepper if desired.
- Remove from the heat once the sauce is thickened add the tuna, egg noodles, and peas.
- Pour into a 1 1/2 to 2-quart casserole dish, sprinkle the crushed potato chips over the top of the casserole and place it into the preheated oven.
- Bake for 25 to 30 minutes or until the topping is lightly browned and the sauce is bubbly.
- Cook the egg noodles using the direction on the package, cooking them 1 or 2 minutes than stated.
- Bake the casserole with uncovered to keep the potato chips crunchy.
- Use butter when making the sauce for a richer flavor.
- Freeze leftover when they are completely cooled in an airtight container.