Go Back
+ servings

Tuna Noodle Casserole


  • 5 ½ Tbsp butter, divided
  • 1 cup shiitake mushrooms, sliced
  • 1 cup portobello mushrooms, diced
  • 1 small yellow onion, diced
  • 1 shallot, diced
  • 2 celery stalks, diced
  • ¾ Tbsp fresh rosemary, minced
  • 1 ½ Tbsp fresh thyme, minced
  • 1 ½ Tbsp fresh chives, minced
  • ¼ cup dry sherry
  • ¼ cup whole-wheat pastry flour (any flour will work)
  • 1 cup milk (whole is best)
  • ½ cup chicken stock
  • 1 tsp lemon zest
  • 2 cans oil-packed tuna, drained (** I used 3-4 grilled cod fillets, flaked)
  • 1 small bag of frozen mixed veggies
  • 8 oz egg noodles cooked until al dente and drained
  • salt + fresh ground pepper to taste
  • 1 clove garlic, minced
  • ½ cup Panko bread crumbs


  • Preheat the oven to 350° F
  • In a large sauté pan over medium-high heat, add 1 Tbs. of butter and heat until foaming.
  • Stir in the mushrooms and cook them until they've given off all of their liquid and cooked through (~ 10 minutes).
  • Season lightly with salt and pepper, transfer to a bowl and set aside.
  • Add another ½ Tbsp butter to the frying pan, along with the onion, shallot, and celery. Saute for about 5 minutes, until they've softened.
  • Add the chopped herbs and sherry. Cook for another 2 minutes.
  • Stir the mushrooms into this mix and then set this aside.
  • In another saucepan, heat 3 Tbsp butter over medium-high, until foaming.
  • Stir in the flour to make a roux and cook for about 2 minutes.
  • Then whisk in the milk and chicken stock, bit by bit, making a smooth sauce.
  • Cook while stirring until just slightly thickened (another minute or two). Then add the lemon zest and season with salt and pepper to taste.
  • Flake the tuna and combine with the white sauce, mushroom-onion mixture, mixed veggies (if using), and the noodles
  • Grease an 8 X 8-inch baking pan and transfer the casserole mixture into it.
  • In a small pan, melt the last tablespoon of butter.
  • Stir in the minced garlic and the breadcrumbs. Cook, stirring until the breadcrumbs are golden brown.
  • Sprinkle them over the casserole.
  • Put the casserole in the oven and bake until it is bubbly (~ about 30 minutes)