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Fine Tuna Casserole

Fine Tuna Casserole


  • 8 oz. extra-wide egg noodles
  • 1 tbsp. olive oil
  • 1 medium yellow onion Peeled and diced
  • 2 large carrots Peeled and diced
  • 3 cloves garlic peeled and minced
  • 1/4 cup all-purpose floor
  • 1 1/2 cups chicken stock
  • 1 1/2 cups milk
  • 2 tsp. Italian seasoning
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 6 oz. mushrooms sliced
  • 1 cup frozen peas
  • 3 5 oz. cans tuna, in water, drained
  • 1 cup shredded Cheddar cheese
  • 2 tbsp. breadcrumbs


  1. Preheat oven to 400°F.
  2. Cook egg noodles al dente in a large pot of salted water according to package instructions. Drain and set aside.
  3. Heat olive oil in a large saute pan over medium-high heat. Add onion and carrots and sauté for 5-7 minutes.
  4. Add garlic and sauté for 1 more minute.
  5. Stir in flour and cook for 1 minute. Whisk in the chicken stock until it is combined, then stir in the milk, Italian seasoning, salt, pepper, mushrooms, peas and tuna.
  6. Continue cooking until the mixture thickens and the mushrooms are cooked.
  7. Add sauce mixture to drained noodles and toss to combine. Stir in the cheddar cheese.
  8. Pour noodle mixture into a greased 9 x 13-inch baking pan. Sprinkle the breadcrumbs evenly on top of the pasta. Bake for 18-20 minutes until top is golden brown.