Tuna Noodle Casserole

Spruced up comfort

Don’t get me wrong, I’m all for a pantry meal of canned tuna, Campbell’s cream of mushroom, noodles and some frozen peas tossed in for good measure. But given a little extra attention a tuna casserole can become something pretty special. A basic bechamel, seasoned with sherry and soy, lends this casserole a creamy oomph. And given you have fresh mushrooms, it is still essentially a pantry meal, almost as easy as emptying a few cans.

Adapted from Epicurious

  • 1 medium onion, finely chopped
  • 4-1/2 tablespoons butter
  • 4 cups mushrooms, trimmed and sliced
  • 2 teaspoons soy sauce
  • 1/4 cup sherry
  • 1/4 cup flour
  • 2 cups chicken broth (low sodium or home made)
  • 1 cup whole milk
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1 (170 g/ 6 oz) can of tuna in olive oil, drained
  • 3-1/4 cups dried egg noodles
  • 1-1/2 cups coarse fresh breadcrumbs
  • 1 cup grated cheddar
  • 1 tablespoon vegetable oil


  1. Heat the oven to 190°C (375°F) and butter a large baking dish.
  2. Cook onion in 1 1/2 tablespoons butter in a heavy skillet over moderately low heat, stirring occasionally, until softened, about 5 minutes. Increase heat to medium-high and add mushrooms, and cook, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to cook, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally, until evaporated. Remove from heat.
  3. Melt remaining 3 tablespoons butter in a heavy saucepan over medium-low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce and stir gently. Season sauce with salt and pepper.
  4. Cook noodles in boiling salted water until al dente. Drain and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.
  5. Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.

This entry was posted in Mushrooms, Tuna and tagged , , , . Bookmark the permalink.

2 Responses to Tuna Noodle Casserole

  1. That looks wonderful. Our favorite weeknight meals center on pasta and we have a few tuna recipes up our sleeves. None of them use can of mushroom.:) With ingredients like this there’s no need!

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