When I was a newly wed, over 50 years ago, Tuna Noodle Casserole was all the rage. It was on repeat in my home. Somehow, over the years, I deleted it. That being said, there is nothing like a creamy Tuna Noodle Casserole to warm you and comfort you on a snowy Winter’s night. Many people add cheddar cheese to the mixture. I don’t; but it certainly works well if you do.
In the old days, I used canned condensed Cream of Mushroom Soup to make the sauce. When I couldn’t find it any more, I started to make my own sauce using a box of creamy Portobello Mushroom soup as the base of the sauce and adding more mushrooms to it. Topped with Panko and packaged fried onions, this is a never out of fashion comfort meal.
For a comfort meal made with chicken, try my Chicken Pot Pie!
Note: Many companies are quietly changing the number of ounces in their canned and packaged goods. What used to be 16 oz. is often 14 oz. What used to be 7 oz. is often 5 oz. Check the can.package and do the math to get to the number of ounces you need. Generally, a two ounce difference doesn’t effect the recipe.
Prep time: 20 minutes
Tuna Noodle Casserole
By Published: January 20, 2026
Yield:
- 9x13x2 casserole (6-8 Servings)
Ingredients
- 2 tablespoons olive oil
- 4 ounces white mushrooms stemmed, cleaned and sliced
- 1 small shallot peeled and diced
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 pound plant butter (use butter if adding cheese)
- 1/2 cup all-purpose flour
- 16 ounces creamy Portobello soup
- 12 ounces broad egg noodles
- 1 cup frozen peas
- 1/2 cup diced red pepper
- 14 ounces albacore tuna in water drained and flaked
- 1 cup Panko
- 1 cup packaged fried onions
- non dairy cooking spray
Equipment
- 6 quart pot
- colander
- small skillet
- large skillet
- 13x9x2 oven tto table casserole
Directions
- Spray casserole and set aside. Preheat oven to 350 F.
- Pour olive oil into small skillet. Add mushrooms and shallot. Sprinkle with salt and pepper. Saute until the shallots are soft. Remove from heat.
- Melt plant butter in large skillet. Add flour and quickly stir with a wooden spoon until a soft paste forms. Slowly, pour in mushroom soup and stir briskly until a sauce forms thick enough to cover the spoon. Remove from heat. Stir in mushrooms and shallots. Taste. Add more salt and pepper if desired.
- 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.
- Add noodles, peas, diced pepper and flaked tuna to the mushroom sauce. Stir well. Taste again. Pour this mixture into casserole. Top with Panko and fried onions.
- Place casserole on the middle rack of the oven. Bake for 30-45 minutes. You should see the sauce bubbling and the top browned. Serve hot with a salad.
