This tuna noodle casserole is comforting, nutritious, and full of flavor—an easy, satisfying dinner that comes together quickly.
Table of Contents
- This recipe is…
- Recipe Ingredients
- What type of noodle is best?
- How to Make
- Tips, Tricks, and Substitutions
- How to Serve
- How to Store and Reheat
- Frequently Asked Questions
- Tuna Noodle Casserole Recipe
This recipe is…
With seared tuna, long pasta, and a rich, creamy mushroom sauce, this casserole is an updated take on the classic. It’s adaptable, family-friendly, and works well for weeknight dinners or meal prep.
Recipe Ingredients
Ingredients for the casserole:
- Tuna steaks – 1 1/2 pounds, seared and chopped.
- Olive oil – 2 tablespoons for searing.
- Dried noodles – 9 ounces tagliatelle or linguine.
- Butter – 2 tablespoons (replaceable for dairy-free option).
- Onion – 1/2 yellow onion, diced.
- Garlic – 2 cloves, minced.
- Mushrooms – 4 ounces button or baby bella, sliced.
- Flour – 2 tablespoons all-purpose (use gluten-free cup-for-cup if needed).
- Milk – 1 2/3 cups whole milk (see dairy-free substitution below).
- Chicken broth – 1/2 cup for added flavor and volume.
- Peas – 1 cup frozen peas.
- Sea salt and pepper – 1 teaspoon fine sea salt and 1/2 teaspoon ground black pepper.
- Mozzarella cheese – 1 cup shredded, for the topping (optional or swap for vegan).
- Fresh parsley – 1 tablespoon chopped, for garnish.
What type of noodle is best?
Long, hearty noodles like tagliatelle or linguine hold the creamy sauce well. Avoid very short shapes; choose a pasta that lends some bite so it doesn’t get lost in the sauce.
How to Make
Follow these straightforward steps to assemble and bake the casserole:
- Prep: Heat a skillet over medium heat. Coat tuna with olive oil and season with sea salt.
- Sear and chop: Sear tuna 3–4 minutes per side until a crust forms. Transfer to a cutting board and coarsely chop into 1/2-inch pieces.
- Preheat oven: Set oven to 350°F.
- Cook pasta: Boil a large pot of water and cook noodles according to package directions. Drain when done.
- Make the sauce: In a large oven-safe pot or Dutch oven, melt butter over medium heat. Add onion, garlic, and mushrooms; cook 4–5 minutes until softened. Stir in flour, then slowly whisk in milk and chicken broth until smooth and thickened.
- Combine: Add chopped tuna, peas, salt, and pepper to the sauce and bring to a gentle boil.
- Add pasta: Stir the drained noodles into the pot until evenly combined.
- Bake: Sprinkle shredded mozzarella over the top and transfer the pot or casserole dish to the oven. Bake 20 minutes, until heated through and bubbling.
- Finish: Remove from oven, garnish with chopped parsley, and serve warm.
Tips, Tricks, and Substitutions
Dairy-free: Replace butter with olive oil and swap whole milk for 1/2 cup extra chicken broth plus 2/3 cup full-fat coconut milk. Omit the cheese or use a vegan alternative.
Gluten-free: Use gluten-free pasta and a cup-for-cup gluten-free flour instead of all-purpose flour.
Canned tuna: If you prefer not to sear fresh steaks, substitute 24 ounces of drained canned tuna. Add it at the step where the chopped seared tuna is introduced.
How to Serve
Serve the casserole with a simple green salad or steamed vegetables to balance the richness. A bright lemony salad works particularly well to cut through the creamy sauce.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat single portions in the microwave, or warm a larger portion in a 350°F oven until heated through.
Frequently Asked Questions
A melted, lightly browned cheesy topping is classic and delicious—mozzarella is used here for a mild, melty finish.
Yes. Assemble the casserole up to the point of baking, cover, and refrigerate. When ready, bake until heated and bubbly.
Yes. Because the tuna is combined into a creamy casserole, it reheats well and keeps its texture and flavor over several days.
Yes. Assemble the casserole but do not bake; cover tightly and freeze. When ready, bake from frozen at 350°F until fully heated (about 45–50 minutes).
More Favorite Recipes
Tuna Noodle Casserole Recipe
Ingredients
- 1 1/2 pounds tuna steaks
- 2 tablespoons olive oil
- 9 ounces dried tagliatelle or linguine
- 2 tablespoons salted butter
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 4 ounces button or baby bella mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 2/3 cups whole milk
- 1/2 cup chicken broth
- 1 cup frozen peas
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 cup shredded mozzarella cheese (for topping)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Heat a skillet over medium heat.
- Coat tuna with olive oil and season with sea salt.
- Sear the steaks 3–4 minutes per side, then transfer to a cutting board and chop into 1/2-inch pieces.
- Preheat oven to 350°F.
- Cook noodles in boiling water according to package directions; drain.
- In a large oven-safe pot, melt butter over medium heat. Add onion, garlic, and mushrooms and cook 4–5 minutes until softened. Stir in flour, then gradually whisk in milk and broth until smooth and thickened.
- Add chopped tuna, peas, salt, and pepper and bring to a low boil.
- Stir in the cooked pasta until combined.
- Top with mozzarella and bake 20 minutes until hot and bubbling. Garnish with parsley and serve.
Nutrition
Carbohydrates: 51.5 g |
Protein: 52.4 g |
Fat: 14.5 g |
Saturated Fat: 5.6 g |
Cholesterol: 78.1 mg |
Sodium: 856.9 mg |
Fiber: 3.8 g |
Sugar: 8.1 g
Additional Info
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