| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 12 ounces wide egg noodles
- 8 tablespoons (1 stick) salted butter, plus extra for buttering the baking dish
- 1 medium onion, diced
- 6 ounces white button mushrooms, finely chopped
- 1/4 cup all-purpose flour
- 3 cups warmed whole milk
- 1/2 cup dry sherry
- Kosher salt and freshly ground black pepper
- Three 6.4-ounce cans white albacore tuna in water, drained
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons minced fresh parsley
- 1/2 cup panko breadcrumbs
- Serving suggestions: a green salad and crusty bread
Instructions
- Preheat the oven to 400 degrees F.
- Bring a pot of water to a boil and cook the egg noodles to al dente according to the package instructions. Drain and set aside.
- Meanwhile, melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onions and mushrooms thoroughly. Cook, stirring, for another minute. Add the milk and sherry and whisk to combine. Cook the sauce until it’s nice and thick, 3 to 4 minutes. Sprinkle in salt and pepper to taste and stir. Adjust the seasoning to make sure the sauce is adequately salted.
- Add the tuna and stir it into the sauce. Then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they’re coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish.
- Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir it around with the breadcrumbs and remaining tablespoon of parsley.
- Top the casserole with the breadcrumbs and bake until golden, 25 to 30 minutes. Serve piping hot with a green salad and warm crusty bread.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 384 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 22 g |
| Cholesterol | 83 mg |
| Sodium | 520 mg |
| Serving Size | 1 of 10 servings |
| Calories | 384 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 22 g |
| Cholesterol | 83 mg |
| Sodium | 520 mg |
Reviews
I could eat this casserole every week! I cut the noodles to about 8 oz but made the sauce as directed. It has great flavor and is still good the next day. If you don’t like sherry, leave it out. If you like peas, add them. I add chopped celery but leave out the mushrooms. Adjust the ingredients to your liking. Experiment with spices you like.
I like this rendition of a tuna noodle casserole but I also like Sunny Anderson’s flare of adding frozen peas, yellow cheddar & english cheddar with some worchestershire sauce and a good dollop of horseradish…so for those who thought this was lacking in something and maybe didn’t use enough salt or taste it for salt prior to baking may want to consider adding these flavor bombs and taking it from your everday tuna noodle casserole to a great take on it….and of course if you don’t like one of the ingredients always add or subtract what you like or don’t ….buon appetito
made it yesterday, let it sit in refrigerator for 4 hours and it came out a little dry. I’m sure the noodles had soaked up some of the sauce. next time i will make a little more sauce if it sits before cooking. and I will be buying better tuna, the brand I used was mostly mush. nice recipe!
Love this Casserole, added more Sherry and less Milk. Also substituted the tuna with
Lump Crab Meat. Wow!
Lump Crab Meat. Wow!
This was delicious and not bland or dry, like some have reported. Following the recipe, three cups of whole milk, 1/2 cup Sherry, moist tuna, and 8 Tbsp. of butter is surely enough liquid and fat to avoid being dry. Liberal substitutions impacting fat content may be the culprit. If you don’t like sherry, you may not enjoy the subtle flavor, especially if you don’t use enough salt and pepper to meet your tastes. The recipe was not bland – seasoning amounts were up to the cook.
Very tasty. Family enjoyed. Will make again.
I made this recipe! I seasoned with chicken bouillon flavoring, salt, pepper, and used red wine what I had on hand instead of sherry. Oh, and italian seasoned bread crumbs. Turned out yummy perfect lol ☺️ Thanks for the recipe 🙂
I made this last night and my family went crazy over it. My husband even had the leftovers for breakfast! I made it exactly as it is written. I did add a little bit of peas per hubby’s request. In reading comments some stated it was bland and that the red peppers didn’t add anything. I don’t agree at all. I think if it’s not seasoned properly it could be bland. So my advice would be to definitely taste test before putting in the oven and adjust the salt/pepper to your taste.
Donna…it’s your recipe, add whatever veggies you like…carrots, asparagus, green beans, etc. Whatever veggies you want to eat with tuna (or chicken if you change the protein). Recipes are a guide for flavor and proportions, you can always adjust and make it your own.
I have been looking for a good tuna casserole for Lent for YEARS and this sounds like it might be the one! The only thing is, I despise peas so I will either leave them out or sub something else. Any suggestions?