Tuna Casserole from Scratch

    Tuna Casserole from Scratch


    1286 people made this

    Tuna noodle casserole is perfect comfort food and this is the best recipe because it's made entirely from scratch, no tinned ingredients (except tuna)!

    Serves: 6 

    • 125g butter, divided
    • 220g uncooked medium egg noodles
    • 1/2 medium onion, finely chopped
    • 1 stalk celery, finely chopped
    • 1 clove garlic, minced
    • 220g button mushrooms, sliced
    • 1/4 cup (30g) plain flour
    • 2 cups (500ml) milk
    • 1 teaspoon salt and pepper to taste
    • 2 (185g) tins tuna, drained and flaked
    • 1 cup frozen peas, thawed
    • 3 tablespoons bread crumbs
    • 2 tablespoons butter, melted
    • 1 cup grated Cheddar cheese

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat oven to 190 degrees C. Butter a medium baking dish with 1 tablespoon butter.
    2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes until al dente and drain.
    3. Melt 1 tablespoon butter in a frypan over medium-low heat. Stir in the onion, celery and garlic then cook 5 minutes, until tender. Increase heat to medium-high and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
    4. Melt 4 tablespoons butter in a medium saucepan and whisk in flour until smooth. Gradually whisk in milk and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs and sprinkle over the casserole. Top with cheese.
    5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

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