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Tuna Noodle Casserole

Creamy Tuna Noodle Casserole

This nostalgic Creamy Tuna Noodle Casserole is a classic comfort food dish that is easy to make and full of great flavor.
Course Main Course
Keyword casserole, tuna casserole
Servings 6
My Island Bistro Kitchen Barbara99


  • 4 oz raw medium or broad egg noodles, cooked according to package directions
  • 2½ - 3 tbsp butter
  • 3 oz white button mushrooms, sliced
  • 2/3 cup sweet pepper (red, yellow, or orange, or any combination thereof), coarsely chopped
  • ½ cup celery, sliced
  • 1/3 cup onion, diced
  • 1 – 284ml can Cream of Broccoli and Cheese Soup
  • 2 tbsp sour cream
  • 1/3 cup milk
  • 1 tsp liquid chicken bouillon mixed with ¼ cup hot water
  • tsp Dijon mustard
  • ½ tsp garlic powder or garlic salt
  • 1/8 tsp dried dill
  • Pinch cayenne
  • 1 cup shredded Cheddar cheese
  • 2 tbsp finely grated Parmesan cheese
  • 1 cup frozen peas or corn (or a mix of both)
  • 1 - 170 g can chunky light tuna in water (drained)
  • ½ cup coarsely ground bread crumbs
  • tbsp melted butter
  • Green onions, sliced, for garnish (optional)


  1. Boil water in large pot for noodles. Grease 1½ quart casserole dish.
  2. Assemble and measure out all ingredients (except the frozen peas or corn). Chop vegetables. Shred the Cheddar cheese and grate the Parmesan cheese. Drain the tuna.
  3. In large bowl, mix the soup, sour cream, milk, liquid bouillon and water, mustard, garlic powder or salt, dill, and cayenne. Stir in the Cheddar and Parmesan cheeses. Set aside.
  4. Preheat oven to 350°F.
  5. Begin cooking the noodles according to package directions, cooking them just until they are al dente.
  6. In large skillet, melt the butter. Add the mushrooms, pepper, celery, and onion. Cook, stirring continuously, over medium heat for 4-5 minutes, until onion becomes transparent and the vegetables soften slightly.
  7. Drain and rinse the cooked noodles in cold water to prevent them from sticking together.
  8. Melt 1½ tbsp of butter to mix with the bread crumbs.
  9. In large bowl, flake the tuna. Add the noodles and sautéed vegetables along with the frozen peas and/or corn. Pour in the liquid ingredients. Stir gently to completely combine ingredients.
  10. Transfer mixture to prepared casserole dish. In small bowl, mix the melted butter with the bread crumbs and stir with a fork. Sprinkle bread crumb mixture over casserole.
  11. Bake for 25-30 minutes, just until edges of casserole become bubbly. Remove from oven and let casserole rest for about 10 minutes before serving. Garnish with sliced green onions, if desired. Serve with a side salad and biscuits, rolls, or bread.

Recipe Notes

Yield: 4-6 servings