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Tuna Caserole

Tuna casseroles are easy on the budget and always comforting. Tuna with cream of mushroom soup, broccoli, lots of cheese, and a crushed potato chip topping.

Tuna casserole is a casserole mainly composed of egg noodles and canned tuna fish, with canned peas and corn sometimes added. The casserole is often topped with potato chips, corn flakes or canned fried onions.

It is a common dish in most parts of Australia this dish is instead called Tuna Mornay and served with a Mornay sauce (Béchamel with cheese added, or cheese sauce).


12 ounces wide egg noodles

8 ounces sliced fresh mushrooms

4 tablespoons butter

1 Tbsp cream

3 tablespoons finely chopped onion

1 clove garlic, minced

2 (6-ounce) cans tuna, drained

1 (10 3/4 oz)can Campbell’s cream of mushroom soup

2 1/2 cups grated cheddar cheese2 cups milk

2 (6 ounce) cans tuna, drained and flaked

1 cup frozen peas, thawed

3 tablespoons bread crumbs

1 cup crushed potato chips

Salt and pepper to taste


Preheat oven to 400°F. In a large (6 qt) pot, bring 4 quarts of water to a boil. Add a tablespoon of salt. Return to a boil. Add noodles. Cook uncovered on high heat on a rolling boil.

Melt butter in a large saucepan or Dutch oven; add chopped onions and bell pepper and minced garlic sauté over low heat for about 3 to 4 minutes, until tender. Add flour, salt and pepper; cook and stirring,

Until smooth and bubbly. Mix mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.

Add cooked drained macaroni, flaked tuna, peas, and about half of the cheese to sauce mixture, stirring constantly.

Pour the mixture into 2-quart buttered casserole; top with remaining cheese then buttered bread crumbs. Bake at 350° for 30 to 40 minutes, or until nicely browned.

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