Name: Tuna Casserole
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz egg noodles; 12 oz canned tuna in water; 5 tbsp butter; 1 medium yellow onion; 8 oz button mushrooms; 2 clove garlic; 3 tbsp all-purpose flour; 2 cup whole milk; 1 cup chicken broth; 1 tbsp dijon mustard; 2 tbsp fresh dill; 1 tsp salt; 0.5 tsp black pepper; 0.75 cup panko breadcrumbs

← Recipes · Comfort Food · Tuna Casserole

412 cal28g protein38g carbs14g fat680mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Tuna Casserole

Nº 36 · No ratings yet

Cooked this? Members rate their week in about ten seconds →

Comfort Food35 minBeginner friendly

Serves−6+· written for 6 — change it and the ingredients follow

+ Add to my week♥ Favorite

↗ Share⎙ Print

Ingredients

Everything here is checked because you'll need it — uncheck anything you already have.

egg noodles12 oz

canned tuna in waterdrained12 oz

butter5 tbsp

yellow oniondiced1 medium

button mushroomssliced8 oz

garlicminced2 cloves

all-purpose flour3 tbsp

whole milk2 cups

chicken broth1 cup

dijon mustard1 tbsp

fresh dillchopped2 tbsp

salt1 tsp

black pepper0.5 tsp

panko breadcrumbs0.75 cups

Cook it to

Tuna145°F / 63°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Preheat oven to 375°F. Cook egg noodles according to package directions, drain, and set aside.

2Melt 3 tbsp butter in a large skillet over medium heat. Add diced onion and cook until softened, about 4 minutes.

3Add sliced mushrooms and garlic, cook for 3 minutes until mushrooms release moisture.

4Sprinkle flour over the vegetables and stir constantly for 1 minute to make a roux.

5Slowly pour in milk and chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer.

6Stir in dijon mustard, salt, and black pepper. Simmer for 2 minutes until slightly thickened.

7Remove from heat and gently fold in drained tuna and fresh dill.

8Combine cooked noodles with the tuna mixture in a 9x13 baking dish.

9In a small bowl, mix panko breadcrumbs with 2 tbsp melted butter. Scatter over the top of the casserole.

10Bake for 15–18 minutes until golden brown and bubbly around the edges. Let rest 2 minutes before serving.