Go Back Email Link
–+ servings
Tuna Egg Noodle Casserole

Tuna Egg Noodle Casserole

Cansanity
Growing up in Thunder Bay, fresh fish was a regular item on the menu. My mom never bought canned salmon or tuna because she would roast pike in a big old roasting pan and then use that for fish sandwiches. It wasn't until I was in university that I discovered canned fish and this tuna casserole is one of the best ways to use it. Loaded with veggies, creamy broth, a modest amount of cheese and the star of the show - tuna. It is the perfect, tasty, budget friendly meal that will have you saying, "Man alive, we should have this every week!"
No ratings yet
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course brunch, dinner, lunch
Cuisine American, Canadian
Servings 6 servings
Calories 406 kcal

Equipment

  • large frying pan
  • 8-litre pot

Ingredients
  

  • 8 ounces egg noodles
  • 1 tablespoon kosher salt this will be added to the boiling water used to cook the egg noodles
  • 2 tablespoons butter
  • 1 cup mushrooms coarsely chopped
  • 1½ cups carrots diced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • ¼ cup all-purpose flour or substitute 1 tablespoon of cornstarch if making the recipe gluten free
  • 1½ cups chicken stock
  • 1 cup milk 2% is fine or if you want a richer flavour use homogenized
  • 2 teaspoons Italian seasoning
  • 1 cup frozen peas
  • 2 tins tuna
  • 1 cup Gruyere cheese shredded
  • ½ teaspoon salt
  • ½ teaspoon pepper

Optional ingredients:

  • ¼ cup Italian breadcrumbs or panko toasted in a frying pan
  • 2 tablespoons parsley chopped

Instructions
 

  • Fill the 8-litre pot with water and bring it to a boil. Add a tablespoon of kosher salt. When you are sautéing the vegetables, add the egg noodles and cook until al dente (firm but cooked).
  • Heat the 2 tablespoons of butter in the frying pan. Add the mushrooms, carrots, and onion. Sauté for 5 minutes on medium-high. Add the garlic and cook for minute more. Remove the veggies and set them aside in a bowl.
  • To the now empty frying pan, add the chicken broth and bring to a boil. Whisk the flour into the boiling broth. It is best to sprinkle in the flour a bit at a time so as not to cause it to go lumpy. Alternatively, you can add the cold chicken broth to a jar, add the flour, seal it with a lid and shake it up. Now add this to the empty frying pan and bring to a boil. This last method will reduce the likeliness that you will have lumps of flour in the sauce.
  • Add the milk, Italian seasoning, salt, pepper and peas. Bring to a boil.
  • Add the remaining sautéed vegetables.
  • Add the cooked egg noodles and mix until combined.
  • Add cheese and stir until just melted.
  • Break apart the tuna and then add it to the pan.
  • Spoon into bowls and if using, top with toasted breadcrumbs and/or parsley.

Nutrition

Calories: 406kcalCarbohydrates: 50gProtein: 19gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 71mgSodium: 555mgPotassium: 571mgFiber: 6gSugar: 9gVitamin A: 6047IUVitamin C: 15mgCalcium: 332mgIron: 2mg
Keyword carrots, casserole, classic, easy meal, egg noodle, mushroom, peas, retro, tuna
Tried this recipe?Let us know how it was!