Everyone loves a good casserole, right? Well, this recipe forgoes the canned soup version and ramps up the flavors with sauteed mushrooms, fresh peas, egg noodles, and a crunchy sourdough breadcrumb topping.
There is something about this classic dish that feels nostalgic, yet extra special. You can easily substitute rotisserie chicken from the supermarket if you prefer. All the flavors come together to make a deeply satisfying and comforting dish. And it’s not difficult to prepare at all!
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How To Make Tuna Casserole
So, as mentioned, this casserole is not hard to prepare and comes together in stages.
There are many varieties of tuna available at the market, but for this dish, you can certainly use a good-quality canned variety.
How to Make Homemade Cream of Mushroom Soup
One of the things that makes this tuna noodle casserole extra special is making the cream of mushroom soup from scratch.
It’s not difficult, and the difference in taste vs. the canned version is night and day.
EXPERT TIP: We start off with 8 oz. of white button mushroom that we slice into about ¼-inch slices. Sauté them in butter, along with the soy sauce, Worcestershire sauce, and fresh thyme until the mushrooms begin to release their liquid, about 5 minutes. The addition of white wine is optional but deepens the flavor profile wonderfully.
Now, it’s time to make a blonde roux that will be the basis for a light and creamy filling.
Start with a little butter and then add the flour. The consistency should be close to very wet sand and should be a light blonde color. If the mixture is very, very dry, add a little more butter.
EXPERT TIP: We love using our 12-inch cast-iron skillet for making this tuna casserole recipe. After sautéing the mushrooms, we transfer them to a bowl and make the roux and sauce in the same skillet. If you don’t have a large cast-iron skillet, no problem! You can do your sautéing and sauce making in a couple of large skillets, mix everything up in a large bowl, and then transfer to a 9″x13″ baking dish.
The Best Tuna
You really can’t go wrong when selecting tuna for the casserole, however, we prefer going with light chunk tuna for our recipe.
Add the tuna to the cream of mushroom sauce and use a fork to flake it into the mixture.
EXPERT TIP: We go with two (2) cans of light chunk tuna. We like this because the mercury levels are considerably lower than canned white (albacore) tuna.
Choosing the Right Pasta
We love using extra-wide egg noodles for this delicious casserole. They can be found in the dried pasta section of most supermarkets.
Get some wonderful sweet peas to mix into the fun. We use frozen petite peas and let them thaw under cool running water.
EXPERT TIP: The noodles can be prepared a couple of hours in advance. After cooking them according to package instructions, simply drain them, and then transfer them to a large bowl. Toss the noodles with about 1 tablespoon of olive oil and cover with a kitchen towel or plastic wrap. This will keep the noodles from drying out and sticking to each other.
Every great casserole needs a delicious crunchy topping.
We love grabbing a fresh sourdough loaf from the market, removing the crusts with a serrated knife, and then pulverizing them into crumbs in our food processor.
Toss in 2 tablespoon of melted butter and a pinch of salt with the bread crumbs. Sprinkle the crumbs over the layer of cheese on top of the casserole.
Now, all you need to do is bake the casserole in your oven preheated to 375°F.
You may need to turn the casserole around 90° halfway during the baking to ensure even browning.
Let the casserole rest for about 5 minutes before serving. It will be bubbly and lightly browned on top. Delicious!
When to Serve The Best Tuna Casserole
This dish is amazing for a weeknight dinner, but it’s also perfect for special occasions such as a baby or bridal shower, birthday party, or church potluck!
Leftovers also reheat wonderfully in the microwave or in the oven
EXPERT TIP: This recipe, as written, feeds a hungry family of 4 to 6. The recipe can easily be cut in half for a smaller version. Follow the recipe exactly as written, just cut the measurements in half.
Looking for another amazing tuna dish? Try our incredible Best-Ever Tuna Salad or Amazing Tuna Melt!
But, in the meantime, you’ve got to make this Best Tuna Salad.
Comfort food at its very best!
Ready to make the best tuna casserole in town? Go for it!
And when you do, be sure to take a photo, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!
The Best Tuna Casserole
Video
Equipment
- 12" cast-iron skillet, or 9"x13" baking dish
Ingredients
- 7 tablespoon unsalted butter divided
- 1 cup onion chopped
- 8 oz mushrooms sliced
- 1 tablespoon thyme fresh, chopped
- 2 teaspoon soy sauce
- 2 teaspoon Worcestershire sauce
- ¼ cup dry white wine
- ¼ cup all-purpose flour
- 1½ cups whole milk
- 1½ cups chicken stock
- 1 teaspoon lemon juice or juice of half of 1 lemon
- Kosher salt and fresh ground black pepper
- 2 12 oz. cans tuna in water, drained
- 2 cups cheddar cheese shredded, divided
- 8 oz peas frozen, thawed
- 12 oz egg noodles dried
- 2 cups bread crumbs fresh sourdough, coarsely chopped from 3 to 4 slices (a food processor works well, remove crusts first)
Instructions
- Preheat oven to 375°F.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes.
- Increase heat to medium-high, and add mushrooms, thyme, soy sauce, and Worcestershire sauce, and ¼ teaspoon of salt. Cook until mushrooms begin to release some liquid, about 5 to 7 minutes.
- Add the wine and bring to a boil and cook until reduced, about 2 minutes. Remove from heat and transfer to a bowl. Set aside.
- In the same skillet (or a separate saucepan), melt 3 tablespoon butter over medium heat, and then whisk in flour, stirring and cooking the roux until light blonde, about 3 to 4 minutes.
- Whisk in the milk and then the chicken broth. Stir constantly until thickened, about 4 to 5 minutes. The texture should be thicker than broth, but not as thick a cream gravy.
- Stir in the mushroom mixture, lemon juice, 1 teaspoon salt, and ½ teaspoon of pepper. Using a fork, flake tuna into the sauce, and gently combine.
- Meanwhile, cook the noodles in salted boiling water until al dente, about 7 - 8 minutes. Drain.
- Stir in 1 cup of the cheese, all of the peas, and the cooked noodles. Stir gently until fully combined. If using a baking dish, transfer the mixture to the dish.
- In a medium bowl, toss together the breadcrumbs with 2 tablespoon of melted butter and a pinch of salt.
- Add the remaining 1 cup of cheese over the top of the casserole, and then top the cheese with the bread crumbs.
- Bake until topping is crisp and sauce is bubbly, about 40 minutes. Let rest for 5 minutes before serving.
Notes
Nutrition
POST UPDATE: This recipe was originally published in February 2016, but was updated with improved tweaks to the recipe, with new tips and photography, and a fabulous new video in January 2021!
Mark Loehr says
Hey guys, another hit! At first, I questioned/wondered about the soy sauce and Worcestershire, but what a difference that made in the entire flavor. It was so subtle, but really added to this normally simple, kind of blah dish. Being able to create your own, from scratch, mushroom sauce beats anything out of a can. The homemade bread crumb topping (though simple) was the biggest hit at home. Keep the goodness flowing! All the best.
Julius Rosen says
I can’t believe you guys didn’t put in a few slices of American cheese or mozzarella or even vegetarian cheese cuz my wife is on a low cholesterol kick. You’re really missing out on that extra dimension of gooeyness. I do a much simpler version with seashell pasta, cut up onions and celery cream of chicken or mushroom depending on what I have. And skipjack tuna because that’s the lowest Mercury level tuna according to my sources. No I don’t make my own r o u x, I make the pasta in the microwave about 14 minutes then I drain it, then I mix in the cut up onions and celery and tuna with some cheese slices and put it back in the microwave for another 2 minutes I have virtually no clean up except one plastic container that’s microwavable and we eat it for two or three days. Thanks for a great idea however for adding peas and mushrooms that’s certainly will be a little different
Karen says
You guys did it again. This was so good on a cold snowy day.
Kris Longwell says
Hi Karen!! We’ve been watching all the snow you guys have been getting! Makes us miss our days up in the NE (sort of! LOL!). And we are so so happy you enjoyed the tuna casserole. It’s pretty comforting, that’s for sure! Good luck with the dig out!!! xoxo Kris & Wesley
Dave says
I was looking for a different tuna casserole ( something different than the same ol thing you see on the net) so I typed in my browser “Gourmet Tuna Casserole” and you popped up.
In all the yrs I have cooked this amazing dish it never occurred to me that I could make my own cream of mushroom instead of buying from the can. WOW…you opened a new door to this recipe THANK YOU
Like they say the key ingredient to any dish is the sauce and now I am looking forward to making this dish again,
P.S. I would recommend if you have a seafood market in your area to buy fresh tuna steaks instead buying it from the can, it makes a world of difference, thx again
Sasha says
Delicious. This was my favorite comfort food as a child and I haven’t had it in years. I am so glad I found this recipe. This is a “keeper”. I put crunchy onions on top because I forgot to get bread for topping.
Kris Longwell says
Hi Sasha! It is so nostalgic and just pure comfort, right? Crunch onions on top sounds divine!! Thanks so much for letting us know and for the wonderful review. We just can’t say enough how much that means to us!! Please stay in touch! All the best, Kris & Wesley
Marie Mutchler says
OMG OMG this tuna casserole was fantastic! My husband had 3 servings! Delicious!
I have never had tuna casserole before but now I’m a fan of this recipe! Thank you I will definitely cook more of your recipes
Kris Longwell says
Marie!! First of all…so sorry for the delayed response. But second of all…WOO HOO!!!! We are SO THRILLED you tried the tuna casserole and that you had such great success with it and that you loved it! Thanks so much for letting us know and for the AWESOME review! That means the world to us! Please stay in touch! All the very best, Kris & Wesley
Lonnie says
Excellent tuna cass! Didn’t change a thing and it came out fantastic! I have lots of canned salmon in my pantry and running low on the tuna. Do you think using canned salmon in lieu of tuna (that’s drained well, with the oil absorbed) would work too?
Kris Longwell says
Hi Lonnie!! That is absolutely wonderful to hear! We are thrilled you love the tuna casserole! Canned salmon would be delicious! We’ve used tuna that was packed in oil and also tuna that was packed in water. Just drain well, and either (oil or water) will be great. Salmon would be delicios! Let us know if you try it and how it turns out! And thank you SO MUCH for the great review!! We appreciate that so so much!
Dee says
made it tonight…soooo good! I’ve never made a tuna casserole for my husband of 41 years because he swore off hot tuna. Guess who ate 3 helpings!
Kris Longwell says
Hi Dee!! AWESOME!!! Your hubby didn’t know what he was missing!! (we got a good chuckle at ‘hot tuna!’). So so so glad YOU loved the tuna casserole and thank you so very much for letting us know and for the wonderful review!! Means so much to us!!! Thanks again!! xoxo Kris & Wesley
Ginny says
We love this tuna casserole. I’ve made it probably 7 times now and we never get tired of it. This casserole gets 5 stars from me. These guys really know how to make tasty dishes!
Kris Longwell says
Hi Ginny!! You have made our day!! So so thrilled to hear that you love our tuna casserole recipe! It’s one of our favorites, too! And thank you so much for letting us know. We truly appreciate that! xoxo Kris & Wesley
Ginny says
You’re ever so welcome Kris. You’ll be hearing more from me for sure!
Debra says
I wanted to know if I could use 2 cups of packaged dry bread crumbs in place of the sour dough bread crumbs?
Kris Longwell says
Absolutely! That will work just fine. Let us know how it turns out and what you think!
Ruth LaHaie-Rixx says
Really nice! Thank you for the lovely recipe.
krislongwell says
Thank you, Ruth! We are so very happy that you enjoyed our tuna casserole. We love it a lot, too!! And thank you for letting us know!! Best, Kris & Wesley
Stefanie Chen says
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!!
krislongwell says
Sounds amazing, Stephanie!! Thank you so much for letting us know!! Please stay in touch!!! All the best, Kris & Wesley
Angela says
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
krislongwell says
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
savannah cats 22 says
Tremendous issues here. I am very happy to see your post. Thank you so much and I’m taking a look forward
to contact you. Will you please drop me a e-mail?
deb c says
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!
krislongwell says
That’s awesome!! Sounds so good, and than you for letting us know, Deb!! Stay in touch! xo Kris & Wesley
Joanne Hunter says
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
krislongwell says
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
MariaR says
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.
krislongwell says
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