The “new” tuna noodle casserole! This version is cheesy, creamy, sophisticated and satisfying!
We are making this tuna noodle casserole without soup, so it’s lower in sodium and higher in flavor. Making your own tuna noodle casserole from scratch isn’t hard or difficult and doesn’t take too many extra steps which means it’s still just as simple as you would have hope.
Serve up this tasty comfort dish on any night of the week and it’s sure to be a huge hit no matter what. There’s no beating a classic like this tuna noodle recipe.
Tuna noodle casserole recipe from scratch
I gave the classic Tuna Noodle Casserole an update. While it is still creamy and cheesy, the cheese I used is a little more sophisticated. This casserole has cream cheese, jack cheese and Gruyere.
I added lots of fresh mushrooms and shallots to my casserole (both fall produce super stars). Tuna Noodle Casserole is extremely versatile and so easy to prepare. This casserole WILL quickly become a weeknight staple!
Ingredients
- Rotini pasta
- Butter
- Shallots
- Mushrooms
- Dried sage
- Dried oregano
- All-purpose flour
- Vegetable broth
- Cream cheese
- Gruyere cheese
- Monterey jack cheese
- Salt
- Black pepper
- White tuna packed in water
For the topping, you will need:
- Bread crumbs
- Panko bread crumbs
- Butter
How to Make Tuna Noodle Casserole
- Preheat your oven to 350 degrees F and prepare the pasta according to the instructions on the package.
- In a large skillet melt 2 tablespoons of butter.
- Add in the shallots and mushrooms.
- Sprinkle in the dried sage and oregano and cook until slightly browned. Remove and then set aside.
- Melt 4 tablespoons of butter in the skillet.
- Whisk in flour and cook until the mixture thickens.
- Gradually whisk in the broth until well mixed.
- Add in cream cheese, gruyere cheese, and Monterey jack cheese.
- Continue to whisk until the cheese has melted and the sauce has begun to thicken. Stir in the salt and pepper.
- Combine the pasta with the tune and stir in the sauce and mushrooms.
- Stir to combine.
- Pour into a 9×13 baking dish.
- In a small bowl combine the bread crumbs, panko, and butter. Sprinkle over the top of the pasta.
- Bake in the oven for 35040 minutes or until bubbly.
- Let stand for 5 minutes before serving.
Variations
Feel free to change out the cheese if you like, mozzarella and cheddar will work if that’s what you have in your fridge.
Leave out the mushrooms too and throw in peas if that’s what is in your freezer.
FAQs
How long is tuna casserole good for?
This casserole can be kept well-covered in the fridge for up to 5 days. Reheat again before serving.
Can I make tuna noodle casserole in advance?
Yes, you can make this casserole in advance and keep it covered in the fridge for up to a day before baking. this should help to make mealtime much quicker don’t hose busy days!
What to serve with tuna casserole
Serve this tasty comfort dish up with a nice side of simple cooked green veggies like peas, broccoli or green beans. Or serve it on its own as a filling meal in itself.
If you like casserole recipes then you are going to love these tasty suggestions!
- Mexican Chicken Casserole
- French Onion Ground Beef Casserole
- Chicken Cordon Bleu Casserole
- Cheesy Chicken and Broccoli Casserole
- Chicken Noodle Casserole
- Turkey and Wild Rice Casserole
Tuna Noodle Casserole
The “new” tuna noodle casserole! This version is cheesy, creamy, sophisticated and satisfying!
Ingredients
- 1 lb rotini pasta
- 6 tablespoons butter, divided
- 2 shallots, diced
- 1 8 oz package mushrooms, sliced
- 1/4 teaspoon dried sage
- 1 teaspoon dried oregano
- 3 tablespoons flour
- 1 1/2 cups vegetable broth
- 4 oz cream cheese
- 1 cup guyere cheese, shredded
- 1 cup Monterey jack cheese, shredded
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 12 oz can white tuna packed in water, drained
- 1/4 cup bread crumbs
- 1/4 cup panko bread crumbs
- 2 tablespoons butter
Instructions
- Preheat oven to 350. Prepare pasta according to package directions.
- Melt 2 tablespoon butter in a large skillet. Add shallots and mushrooms. Sprinkle dried sage and oregano and cook until slightly browned. Remove and set aside.
- Melt 4 tablespoon butter in the skillet. Whisk in flour and cook until mixture thickens. Gradually whisk in broth. Add cream cheese, guyere and Monterey jack. Continue to whisk until cheese melts and sauce begins to thicken. Stir in salt and pepper.
- Combine pasta and tuna. Stir in sauce and mushrooms. Stir to combine. Pour onto a 13x9 casserole dish.
- In a small bowl, combine bread crumbs, panko and butter. Sprinkle over pasta. Bake for 35-40 minutes or until bubbly. Let stand 5 minutes before serving.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 462Total Fat 27gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 8gCholesterol 91mgSodium 712mgCarbohydrates 30gFiber 2gSugar 3gProtein 26g
Amy @ A Healthy Life For Me says
I used to eat this all the time as a kid. Its time to try it again.
Lemonsforlulu says
We all grew up with this didn’t we? I probably hadn’t eaten it since I was a kid too.
Nancy P.@thebittersideofsweet says
We always use a variety of vegetables when we eat! I absolutely love adding tuna to my pasta! This looks great!
Lemonsforlulu says
Thank you so much Nancy!
Heather+@+Sugar+Dish+Me says
Tanya I love this!!! I’m pretty particular about buying veggies and fruits that are IN season. What a fun post! Also — this casserole looks ahhhmayzingggg. I have a special place in my heart for tuna casserole.
Lemonsforlulu says
Well thank you. I certainly needed to learn more about produce!
heather+@french+press says
tuna noodles is my husbands favorite ; love this updated version
Lemonsforlulu says
It’s good to update the classics! Thanks Heather
Alice @ Hip Foodie Mom says
I wish I could have met you in Iowa but I couldn’t get childcare midweek! anyway, love this post!! Fall is not just about pumpkins and apples, so yes, I love this!! I need to get my hands on some quince. . I am dying to try it! and I LOVE this casserole. . wow, how did you manage to make a casserole look at darn good!!! Delicious!!!
Lemonsforlulu says
I’m so sad about that Alice! One of these day we have to meet!
Heather @ Shards of Lavender says
What a great list of produce for this fall! The only one I haven’t tried is quince; I’ll pick one up the next time we’re at Jungle Jim’s because I’m pretty sure we don’t have any here in town. Tuna noodle casserole used to be my favorite meal as a kid. As in, I would ask for it for my special birthday meal. My mom always made it with a can of soup:) I haven’t had it in probably almost 30 years though and your version is a bit more sophisticate… Thanks for sharing, Tanya!
Lemonsforlulu says
Thanks Heather! It’s been a long time since I’ve eaten a quince! I’ll meet you at Jungle Jim’s produce!
Heather says
One of my favorite sections there!
sara says
I pride myself on my homemade tuna casserole! Gruyere and Panko- yes!! I don’t usually do mushrooms but I will have to try it next time. Beautiful pictures too. You can see the texture and true deliciousness that is tuna casserole.
Lemonsforlulu says
I love mushrooms! I wanted to make this casserole a little hardier and a little different. The mushrooms were a hit!
Trish - Mom On Timeout says
This looks absolutely amazing! I know my family would love it 🙂 Pinned and sharing on FB!
Bonita says
Made this last night and everyone loved it!
I think next time I just may add a 2nd can of tuna, my boys love tuna so this is was a big hit!
Lemonsforlulu says
I kept it to one can Bonita because tuna can be strong, but the recipe could certainly use two cans. I’m so thrilled your family liked this! Mine did too!