Tuna Noodle Casserole

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Tuna Noodle Casserole was very popular when I was a newlywed- 50 years ago. Over the years, I stopped making it. That being said, there is nothing like a creamy Tuna Noodle Casserole to warm your tummy and comfort you on a snowy Winter’s night. Years ago, I used canned condensed Cream of Mushroom Soup to make the sauce. These days, I make a sauce with a box of creamy Portobello Mushroom Soup and add more mushrooms to it. Topped with Panko and packaged fried onions, this casserole lives up to its legendary place in the annals of comfort food.

Note: This recipe is non-dairy. Add two cups of shredded cheddar cheese to the sauce if you want an even richer sauce and a dairy meal.

Prep time: 20 minutes

Tuna Noodle Casserole

By Gloria Kobrin Published: February 9, 2021

  • Yield:

  • 9x13x2 casserole (4-6 Servings)

Ingredients

  • cooking spray
  • 2 tablespoons olive oil
  • 4 ounces white mushrooms stemmed, cleaned and sliced
  • 1 small shallot peeled and minced
  • 1/2 teaspoon seasalt
  • 1/2 teaspoon ground black pepper
  • 1/4 pound non-dairy margarine
  • 1/2 cup flour
  • 16 ounces prepared Creamy Portobello Mushroom Soup
  • 12 ounces broad egg noodles
  • 1 cup frozen green peas
  • 1/2 cup red pepper diced
  • 14 ounces albacore tuna in water drained and flaked
  • 1 cup Panko
  • 1 cup packaged fried onions

Equipment

  • 6 quart soup pot
  • colander
  • small skillet
  • large skillet
  • 13x9x2 oven to table casserole

Directions

  1. Spray casserole with baking spray. Preheat oven to: 350°F.
  2. Pour olive oil into small skillet and heat over medium flame. Add mushrooms and shallots. Sprinkle with salt and pepper. Sauté until shallots are translucent. Remove from heat.
  3. Melt margarine in large skillet. Add flour. Quickly stir with a wooden spoon until a soft paste forms. Slowly, pour in mushroom soup and stir brisky until you hav a sauce thick enough to coat the spoon. Remove from heat. Stir in mushrooms and onions with their juices. Taste. Adjust seasoning if necessary.
  4. Fill pot with water and a teaspoon of kosher salt. Bring to a boil. Add noodles and boil for eight minutes. Pour in frozen peas. Drain immediately into colander.
  5. Add noodles and peas to mushroom sauce along with the flaked tuna and pepper. Stir well. Taste again and adjust seasoning.
  6. Pour tuna noodle mixture into prepared casserole. Top with Panko and fried onions. Place casserole in center of oven and bake for 30-45 minutes-or until you see the sauce bubbling and the top browned. Serve hot with a salad.