Tuna Noodle Casserole from Scratch #SundaySupper

Serves 6     adjust servings

Prep Time 20 mins
Total Time 20 mins



  • 4 tablespoons butter, divided
  • 1 cup diced onion
  • 1/2 of a red bell pepper, diced
  • 8 ounces white mushrooms, sliced
  • Salt and pepper, to taste
  • 2 tablespoons white wine, I use vermouth if I don't have a bottle open
  • 2 (6.7 ounce) jars tuna filets in olive oil, drained
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 8 ounces egg noodles, about 4 cups
  • 2 1/2 tablespoons flour, I used Wondra
  • 1 cup heavy cream, warmed
  • 2 cups chicken broth (if your broth is salty, you may not need to add anymore salt)
  • 3/4 cup shredded Monterey Jack cheese
  • 3/4 cup shredded sharp cheddar cheese
  • 1 cup frozen peas


Melt 2 tablespoons butter in  a large saute pan over medium-high heat. Add onions and cook until they start to soften, then add bell pepper and mushrooms. Season with  ¼ teaspoon salt a few grinds of black pepper and cook until liquid evaporates. Add white wine and cook until that evaporates. and mushrooms are browned, 6 to 8 minutes.

Add mixture to a large bowl.

In a medium bowl, add drained tuna and lemon juice. Using a fork, break the tuna into bite-sized pieces and gently mix so the lemon juice is distributed. Set aside.

In the same pan, melt 2 more tablespoons butter. Add flour and whisk to combine and cook for about a minute. Whisk in warm cream and cook until flour is incorporated, then add chicken broth and continue to cook until mixture thickens. Whisk in both cheeses.

Cook pasta in well salted water until just al dente. Drain and add to bowl with vegetables. Add peas and tuna. Gently toss to combine.  Taste and add salt and pepper to taste, if needed. Preheat oven to 350º.

Place in a greased. 2-quart baking dish. Cover with foil. Bake for about 25 minutes or until heated through. Uncover and broil for 2 minutes or until top just starts to brown. Serve hot.


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