Tuna Noodle Casserole

dsc_0199RECIPE #414, DAY #578


ORIGINAL RECIPE: “Tuna Noodle Casserole from Scratch,” from MVANWINKLE at AllRecipes.com*

TIMING: 1 hour


TOOLS: Pot for boiling, casserole pan, saute pan…

COOK TYPE: Stovetop and oven

HEALTH: This probably isn’t the best dinner for your health, but it’s comforting and homey and it is homemade. It’s not the worst, either. Fish. Peas.

dsc_0201EXPERIENCE: I am a Midwesterner. I grew up on tuna casserole, fo’ sho’. However, I grew up on the usual tuna casserole, with condensed cream of mushroom soup and chunk light tuna. This is just a recipe I found along the way to avoid that canned stuff riddled with MSG. It works well, even though it’s super simple.

NOTES: You can add in bell pepper or pimientos. You can also fine dice the mushrooms to make them less noticeable for those who don’t love mushrooms.


  1. Preheat oven to 375F. Butter a casserole dish.
  2. Bring a pot of salted water to a boil and cook 8 ounces egg noodles according to package directions.
  3. Meanwhile, in a saute pan over medium heat, melt 1 tablespoon unsalted butter. Add 1/2 diced onion, 1 diced stalk celery, and 1 pressed garlic clove. Cook until onion is translucent. Add 8 ounces sliced button mushrooms and stir until they release their juices.
  4. Add 1/4 cup all purpose flour and stir until beginning to brown. Whisk in 2 cups milk and stir until it thickens.
  5. Stir in 2 cans drained albacore tuna, 1 cup frozen peas, 1 teaspoon salt, and 1/2 teaspoon pepper. Then add in the drained noodles.
  6. Scoop the mixture into the casserole dish. Crumble potato chips over top until it’s more or less covered.
  7. Bake for 30 minutes. Serve hot.


Serve curled up on the couch, or with a salad of iceberg, tomato and cucumber and a cup of milk.

LEFTOVER IDEAS: There’s not much to do with this left-over, except warm it up in the oven.

*Recipe changed from the original.




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