From Scratch Classic

An easy staple to my cooking is Tuna Noodle Casserole.  I like it, the kids like it…it’s quick, only takes a few ingredients and it seems hearty enough.

We’ve always done what we knew– Egg Noodles, Tuna, Cream of Mushroom soup and peas…you know the recipe I am sure, made famous probably in the 50’s.  (No, I wasn’t around then)  🙂  But, I wanted to bring it to a new level, without having to reach for that Cream of Mushroom soup that my hubby can’t stand. 😉

So…I did some experimenting and I was really pleased with how it came out- and EVERYONE in the family loved it- little ones and all! 🙂

In my rush to get dinner made, I didn’t take very many pictures– but I do have the recipe for you! Adapted from epicurious.

  • 1 medium white onion, chopped
  • 4 1/2 tablespoons unsalted butter
  • 10 oz mushrooms about 4 cups- sliced- I just bought a bag of sliced mushrooms that were 10 oz
  • 2 teaspoons soy sauce
  • 1/4 cup Sherry
  • 1/4 cup all-purpose flour
  • 1 can or 2 cups low-sodium chicken broth
  • 1 cup milk
  • 1 lemon
  • 1/4 teaspoon salt
  • 12 oz tuna water,  drained (2 small cans or 1 large can)
  • 12 oz  egg noodles
  • 3/4 cup of Italian seasoning bread crumbs
  • 1 1/2 cups of shredded cheddar cheese
  • 1 tablespoon vegetable oil
  • 1 bag frozen peas
  1. Preheat oven to 375°F. Butter a shallow 2-quart baking dish.
  2. Cook onion in 1 1/2 tablespoons butter with a pinch of salt in a skillet over low heat until softened.
  3. Increase heat to medium- high and add mushrooms:  sauté stirring occasionally, about 2 minutes.
  4. Add soy sauce and continue to sauté mushrooms, until liquid evaporates.
  5. Add Sherry and boil, stirring occasionally, until evaporated. Remove from heat.
  6. Melt remaining 3 tablespoons butter in a saucepan over low heat and whisk in flour.
  7. Cook roux, (I taught my daughter this word while we cooked) whisking for about 3 minutes.
  8. Add broth in a stream, whisking, and bring to a boil.
  9. Add in milk and simmer sauce, whisk periodically for about 5 minutes.
  10. Stir in mushroom mixture.
  11. Squeeze lemon into mixture, add salt. (At this point…you’ve made the Cream of Mushroom…but so much better!)
  12. Gently stir tuna into mixture, breaking up any big chunks.
  13. Salt and Pepper to taste.
  14. Boil noodles until al dente.
  15. Drain noodles and return to pot.
  16. Add sauce, noodles and peas and stir to combine.
  17. Pour mixture to baking dish, spreading evenly.

Mix together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. I let the 6 year old do this part 🙂

Ideally, bake until topping is crisp and sauce is bubbling, 20 to 30 minutes OR if you are short on time, put oven on Broil and bake for just a few minutes, until crisp and cheese is melted.

Just typing this out is making me hungry!!

4 comments

  • Tuna cassarole is my favourite meal of all time. i make mine with tuna, mushroom soup, milk,ground up bread with melted butter over it to make a bread crumb for over top, so yummy!! My grandma use to put peas in hers!!

  • Enjoyed the video. Always good to see you. Coloring is a favrite pastime.
    It all started when my mother gave me my first box of crayons. 50 years later I find it to be thereputic.
    Dawn RI

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