This creamy tuna-noodle dump dinner is made entirely in one baking dish, egg noodles included. It tastes just like the casserole you grew up eating but requires less equipment (and cleanup). Instead of using the classic cream of mushroom soup, we opted for a combination of cheese, broth, heavy cream and sour cream, which provides the same velvety texture.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- Nonstick cooking spray
- 2 1/2 cups low-sodium chicken broth
- 3/4 cup heavy cream
- 1/2 cup sour cream
- 4 ounces cream cheese, at room temperature (about 1/2 cup)
- 1 tablespoon Dijon mustard
- 2 scallions, thinly sliced
- Kosher salt and freshly ground black pepper
- One 12-ounce bag wide egg noodles
- Two 5-ounce cans white albacore tuna, drained and flaked
- 6 ounces cremini mushrooms, thinly sliced (about 2 cups)
- 1 1/2 cups frozen peas, thawed
- 8 ounces mild Cheddar, shredded (about 2 cups; preferably from a block and not pre-shredded)
Instructions
- Preheat the oven to 425 degrees F. Generously spray the bottom and sides of a 9-by-13-inch casserole dish with nonstick spray.
- Whisk the chicken broth, heavy cream, sour cream, cream cheese, mustard, scallions, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl until smooth and no lumps of cream cheese remain.
- Spread half the noodles in an even layer in the bottom of the prepared dish. Scatter half of the tuna, mushrooms and peas over the pasta. Pour half of the broth mixture over the top, then sprinkle with 1 cup of the Cheddar. Repeat to make a second layer with the remaining noodles, tuna, mushrooms and peas.
- Cover tightly with foil and bake until the noodles are al dente, about 40 minutes. Uncover and sprinkle the remaining 1 cup Cheddar evenly on top. Bake until the cheese has melted and the sauce has thickened slightly, 10 to 12 minutes. Let the casserole sit for about 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 758 |
| Total Fat | 45 g |
| Saturated Fat | 22 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 36 g |
| Cholesterol | 164 mg |
| Sodium | 886 mg |
Reviews
This is so delicious! We are now having it a couple times a month! Try it and you will not be disappointed!!!
This is delicious! My only change was in the preparation for a gluten-free option: First, I pre-cooked rice flour rotini, adding the peas during last half cooking time. Next, I sautéed the mushrooms in butter, then added all other ingredients (EXCEPT reduce chicken broth to ½ C since pasta is pre-cooked). Third, mix all together, then pour into casserole dish to bake. Best ever tuna noodle casserole 🙂
This recipe was great, flavor profile very nice…reminded me of this as comfort food from years back. Only substitute I made was using shiitake in place of cremini. Love the mushrooms and peas, and appreciated the cream cheese/sour cream swap for the cream of mushroom soup. My only challenge was not being able to make sure all noodles were submerged, so a couple of them were crunchy and raw. Might cook them al dente next time and reduce overall bake time.
Easy to put together and very delicious!
This was okay, think I would just go with the standard tuna noodle recipe next time though.
I love tuna casserole! I thought I’d try a new recipe to mix things up. I made it as written and it was delicious! This is a definite two thumbs up!
Made this casserole as I was intrigued by cooking the noodles in the sauce. Noodles did not cook in time suggested, put back in the oven. Not creamy or comforting. Avoid.
I made it tonight. Made half since it’s just us two. We’ll have it again this weekend. I use whole wheat pasta exclusively, so I cooked the noodles first, followed the layering and put it in the oven for 30 minutes. It was great. I plan to use different vegetables in the future, ie red peppers. And different cheeses ie monterrey jack, or mozzarella. Thanks!
This recipe was perfection! I only made a few minor tweaks to make it slightly more healthy. I used reduced fat sharp cheddar cheese, low, fat sour cream, and less than half of the salt indicated. I also stirred the casserole gently before adding the final cup of cheese in the last 10 minutes. I felt like this gave the dryer noodles on top a chance to soak in the bottom of the casserole off during the remainder of cooking. They came out wonderful. I highly recommend this recipe.
I made this casserole exactly as stated. I read the reviews as well. I used German egg noodles and they did not cook properly and were mushy and tasted like dough. I threw the casserole in the garbage. If I ever made it again I would cook the noodles before assembling the casserole.