Gourmet Tuna Casserole

EEveryone loves a good tuna noodle casserole, right?   Well this Gourmet Tuna Casserole recipe forgoes the canned soup version and ramps up the flavors with sauteed mushrooms, fresh peas and a crunchy sourdough breadcrumb topping.

Gourmet Tuna Casserole recipe

It’s not that much more effort than you basic tuna casserole, but the end result is absolutely incredible.   Use a good quality chunk canned tuna, and I love the Pennsylvania Dutch-style curly egg noodles.   This is also super delicious using chicken (rotisserie chicken works fine).

Gourmet Tuna Casserole recipe

The Loon flipped for this one.  

100% Loon Approved!

Gourmet Tuna Casserole recipe

Gourmet Tuna Casserole

Course: Entree
Cuisine: American
Keyword: Casserole
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6 - 8
Calories: 412 kcal
Author: Kris Longwell
This Gourmet Tuna Casserole is not hard to make, and so much better using an authentic sauce made with a nice blonde roux. The sauteed mushrooms, peas and sourdough crumb topping make this dish divine. So good!
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Ingredients

  • 4 tbsp unsalted butter plus a little more for preparing the dish
  • 1 medium onion chopped
  • 8 oz sliced mushrooms
  • 1 tbsp fresh thyme chopped
  • 2 tsp soy sauce
  • 2 tsp Worcestershire sauce
  • 1/4 cup dry white wine
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 2 cups whole milk
  • 1 tsp fresh lemon juice
  • Kosher salt and fresh ground black pepper
  • 2 6 oz cans good quality tun in oil drained
  • 2 cups cheddar cheese shredded
  • 8 oz frozen peas thawed
  • 1 12 oz bag dried curly egg noodles
  • 2 cups fresh sourdough bread crumbs coarsely chopped from 3 to 4 slices (a food processor works well, remove crusts first)
  • 1 tbsp olive oil

Instructions

  1. Pre-heat oven to 375 F.
  2. Butter a 9x13 baking dish.
  3. Melt 1 1/2 tablespoons butter in large skillet over medium heat.
  4. Add onion and cook until soft, about 5 minutes.
  5. Increase heat to medium-high, and add mushrooms, thyme and 1/4 teaspoon of salt. Cook until mushrooms begin to release some liquid, about 5 minutes.
  6. Add the soy and Worcestershire sauce and cook for 3 more minutes.
  7. Add the wine and bring to a boil and cook until reduced, about 2 minutes.
  8. Remove from heat.
  9. In a separate saucepan, over medium heat, melt the remaining 2 1/2 tablespoons butter, and then whisk in flour, stirring and cooking the roux until light blonde, about 3 to 4 minutes.
  10. Carefully add the stock, whisking constantly, then bring to a boil.
  11. Add milk, and simmer for 5 minutes, stirring occasionally.
  12. Stir in the mushroom mixture, lemon juice, a 1/4 teaspoon of salt and pepper, each.
  13. Using a fork, flake tuna into the sauce, and gently combine.
  14. Meanwhile, cook the noodles in salted boiling water until al dente, about 7 - 8 minutes.
  15. Drain and return noodles to the pot.
  16. Add the sauce to the noodles, and then add 1 cup of the cheese and all of the peas, stir gently to combine.
  17. Transfer the mixture to the prepared dish, spreading evenly.
  18. In a medium bowl, toss together the breadcrumbs with the olive oil and a pinch of salt.
  19. Add the remaining 1 cup of cheese over the top of the casserole, and then top the cheese with the bread crumbs.
  20. Bake until topping is crisp and sauce is bubbly, about 40 minutes.
  21. If desired, finish off under the broiler for about 1 - 2 minutes to brown top (Be careful! Don't burn the topping!).

 

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13 Comments

  • This is exactly what I’ve been looking for. I don’t like fish and this is a great way to get the nutriets I need.
    I subbed 1/8 tsp Nutmeg for Thyme and instead of peas I used Broccoli Rape sautéed in garlic, red Chile flakes, olive oil and anchovy paste until most of the liquid was gone (about 1-2 cups). Incredible!!

  • This is a great recipe and I can imagine that it would be good with chicken too. I used double. The amount of tuna though as the recipe makes a large amount. Thanks so much for sharing.

    Angela

    • Hi Angela!! Thank you so much, and we are so very happy that you liked the recipe! We love it so much, too!! Actually, we’ve made it with chicken, and it’s delicious! All the best, Kris & Wesley

  • OMG YUMMY! I loved the flavors you came up with! Mine came out a bit dry…so I whipped up half a batch of the sauce(with another splosh of wine too) and poured over it….perfection….its the perils of living high altitude(7000′) I think…I always have to add more liquid to everything. My neighbor lady and I scarfed it down!!! Thanks for an amazing recipe!! Happy day to ya!

  • Thank you very much for sharing this recipe. I searched the internet to try to find a good tuna casserole recipe and have stumbled on this. A huge hit with the family! Very tasty

    • Thank, Joanne! I love a good tuna salad, too, and played around with a flavors until we got it just right (or at least we thought so). I love big chunks of quality tuna in my tuna salad. So glad you and your family enjoyed it. And thank you so much for letting us know. Stay in touch! Best, Kris & Wesley

  • Lordy! This is a fantastic recipe! My hubby and 15 yo son swoon over TNC– and I mean the kind with the CANNED, PROCESSED cream of mushroom soup. I’ve tried other “scratch” recipes for TNC, but the boys have not been impressed. Until. This. Recipe.

    I skipped the bread topping because my son won’t go for any crunchy casserole topping. Nonetheless, I think he ate half the pan– and wanted the leftovers for breakfast. Thank you! No more canned soup.

    • Thank you, Maria! That is so fantastic to hear! I agree, the canned soup version is fine, but, well, pretty blah. I played around with this until we thought it was just right and full of flavor. So very, very happy to hear that you and your awesome family liked it! Please stay tuned and stay in touch. Much, much more to come! Kris

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