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Crazy Good Tuna Noodle Casserole

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My best friend and I often swap recipes and this Tuna Noodle Casserole is one I’ll be swapping for sure with other friends. Because, as good as Pinterest is, it’s nice to have a REAL recommendation from someone who knows you and your family. As fall turned to winter, a new dinner night option popped into my email … “You have to try this casserole, it’s crazy good!”

Despite the somewhat hefty ingredient list I added this tuna noodle casserole to my dinner menu and shopped for shell-shaped pasta, mushrooms, and peas. Thankfully I had most everything else stocked in my pantry and freezer. I bet you will too!

This casserole came together quickly and was the perfect warm, one-pan meal for a chilly evening. Totally hygge if you ask me. And yes, “crazy good”. Enjoy!

Tuna Noodle Casserole Ingredients

  • 4 ounces shell-shaped pasta
  • 1 tablespoon butter
  • 1/3 cup carrot, grated
  • 1/4 cup red onion, minced
  • 1 garlic clove, minced
  • 4 ounces mushrooms, chopped
  • 1/2 cup frozen peas
  • 5-10 ounces of canned tuna (you can swap for canned chicken if you prefer and modify the amount depending on if this is a side dish or full meal)
  • 1/2 cup Colby Jack cheese, grated

Sauce Ingredients

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 8 ounces chicken broth
  • 1/2 cup half and half
  • Sprinkle of salt and pepper
  • 1 teaspoon lemon juice
  • 1 teaspoon Italian seasoning
  • 1/4 cup Parmesan cheese
  • Scant 1/2 cup of sour cream

Topping Ingredients

  • 1/2 cup bread crumbs
  • 1 tablespoon butter
  • 1/4 cup Parmesan cheese

Casserole Directions

Preheat oven to 350 degrees and cook pasta according to package instructions.

While pasta cooks heat a large skillet. Melt butter and add carrots and onions. Saute for a few minutes. Add garlic and mushrooms and cook until mushrooms sweat a bit. Set veggie blend to the side.

In the same skillet begin sauce. Melt the butter and sprinkle with flour. Whisk with a fork to create a paste. This begins the roux. Slowly add chicken broth and half and half. Whisk as you do to avoid lumps and fully incorporate. Heat at a simmer until sauce thickens. Add seasonings and Parmesan. Turn off the heat and mix in sour cream. Taste and add additional seasoning if needed.

Now it’s time to combine everything! In a greased 9×9 baking pan or medium size cast iron add pasta, veggie blend, pea, drained meat, cheese, and sauce. Toss to coat.

In a small bowl melt topping butter and mix in bread crumbs. Sprinkle the buttered bread crumbs and Parmesan on top and bake for 30 minutes or until the casserole is bubbling and the topping is golden brown.

Tuna Noodle Casserole

Tuna Noodle Casserole

Hollie Schultz
This crazy good Tuna Noodle Casserole dish is one you'll want to share with all your friends.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 239 kcal

Ingredients
  

Casserole Ingredients

  • 4 oz shell-shaped pasta
  • 1 tbsp butter
  • 1/3 cup carrots grated
  • 1/4 cup red onion minced
  • 1 clove garlic minced
  • 4 oz mushrooms chopped
  • 1/2 cup frozen peas
  • 5-10 oz canned tuna (or canned chicken)
  • 1/2 cup Colby Jack Cheese grated

Sauce Ingredients

  • 1/2 cup bread crumbs
  • 1 tbsp butter
  • 1/4 cup parmesan cheese

Instructions
 

  • Preheat oven to 350 degrees and cook pasta according to package instructions.
  • While pasta cooks heat a large skillet. Melt butter and add carrots and onions. Saute for a few minutes. Add garlic and mushrooms and cook until mushrooms sweat a bit. Set veggie blend to the side.
  • In the same skillet begin sauce. Melt the butter and sprinkle with flour. Whisk with a fork to create a paste. This begins the roux.
  • Slowly add chicken broth and half and half. Whisk as you do to avoid lumps and fully incorporate. Heat at a simmer until sauce thickens.
  • Add seasonings and Parmesan. Turn off the heat and mix in sour cream. Taste and add additional seasoning if needed.
  • Now it’s time to combine everything! In a greased 9×9 baking pan or medium size cast iron add pasta, veggie blend, pea, drained meat, cheese, and sauce. Toss to coat.
  • In a small bowl melt topping butter and mix in bread crumbs. Sprinkle the buttered bread crumbs and Parmesan on top and bake for 30 minutes or until the casserole is bubbling and the topping is golden brown.

Nutrition

Calories: 239kcalCarbohydrates: 25gProtein: 14gFat: 10gSaturated Fat: 6gTrans Fat: 1gCholesterol: 32mgSodium: 266mgPotassium: 245mgFiber: 2gSugar: 3gVitamin A: 1553IUVitamin C: 6mgCalcium: 159mgIron: 2mg
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