Tag Archives: tuna

Tuna Casserole

3 Aug

Tuna Casserole

I’m going out of town for a few days, so my husband requested that I make something with a lot of leftovers before I left (i.e., so he would have to cook as little as possible while I’m gone). I thought a good ol’ fashioned  tuna casserole would be just right — nice and hearty and it keeps for a while in the fridge.

Tuna casserole is extremely customizable, and I haven’t found a variety that I don’t like. You can’t really go wrong with cheesy, gooey, noodley goodness. While egg or rotini noodles are probably best, I used what we had in the pantry — a combination of penne and bowtie pasta. I’m not that into peas, so we added broccoli instead. And instead of using potato chips or bread crumbs as a topping, we used crushed tortilla chips because we like the idea of pretending we’re eating nachos. A basic recipe is below, but feel free to make it your own.

Tuna Casserole

12 ounces noodles (egg noodles or rotini are best)
2 cups broccoli, chopped
6 Tbsp butter, divided
8 ounces fresh mushrooms, sliced
1 medium onion, chopped
1 clove garlic, minced
1/4 cup all-purpose flour
2 cups milk
2 1/2 cups grated cheddar cheese, divided
1/2 tsp nutmeg
1 tsp dried parsley
1 tsp dried thyme
Salt and Pepper to taste
2 (6-ounce) cans tuna, drained


  1. Preheat oven to 400° and position rack in middle position. Grease a 9 x 13in baking dish with butter or non-stick cooking spray.
  2. Bring a large pot of lightly salted water to a boil (about 4 quarts). Add  noodles and cook uncovered on high heat. Just before noodles are al dente (after about 8-10 minutes), add chopped broccoli to the pot and cook for about 2 minutes. Drain noodles and broccoli and transfer to a large mixing bowl, set aside.
  3. While noodles are cooking, melt 2 tablespoons of butter in a large skillet. Add onions and mushrooms to skillet and cook on medium-high heat for about 8 minutes, until onions are soft and starting to brown. Add garlic and cook for about a minute. Remove vegetables from pan and add to mixing bowl with noodles and broccoli.
  4. Melt another 4 tablespoons of butter in the skillet on medium heat, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking until sauce is heated thoroughly. Add 1 cup of cheese, stirring constantly. Season with nutmeg, parsley, thyme, salt, and pepper. Continue to cook the sauce for about 5 minutes until it is bubbling and slightly thickened. Stir in the tuna.
  5. Pour sauce into bowl with the other ingredients and mix until all noodles are coated and tuna is evenly distributed. Transfer to baking dish. Top with crushed chips (or bread crumbs, if using) and remaining cheese. Bake for about 20 minutes until cheese is melted and slightly browned.