No-Soup Tuna Noodle Casserole

Why Make This Recipe

No-Soup Tuna Noodle Casserole is a comforting dish that’s easy to prepare and full of flavor. It’s a great option for busy weeknights or when you want to serve something hearty to family and friends. With tender egg noodles, creamy sauce, and flaky tuna, this casserole is a satisfying meal. Plus, it’s a fantastic way to use pantry staples and frozen ingredients, which can save you time and money.

How to Make No-Soup Tuna Noodle Casserole

Ingredients:

• Fine salt (as needed)
• 8 ounces broad egg noodles
• 4 tbsp unsalted butter, more as needed
• 8 ounces mushrooms (sliced)
• 3 tbsp all-purpose flour
• 2 1/2 cups milk
• 1/2 cup mayonnaise
• 1 1/2 cups frozen peas (thawed)
• 2 (5- to 6-ounce) cans of tuna in water, drained and flaked
• 2 to 3 tbsp coarsely chopped pimientos (drained)
• 1 cup breadcrumbs (soft, fresh)
• 2 tbsp unsalted butter (melted)
• 1/4 tsp fine salt (more to taste)
• 1 tbsp finely chopped fresh parsley (for garnish, optional)

Directions:

1. Prepare the oven and cook the noodles: Preheat your oven to 350°F (180°C). In a large pot, bring salted water to a boil and cook the egg noodles until they are al dente. Drain and rinse the noodles with cold water to stop the cooking. Set them aside.

2. Sauté the mushrooms: In a large saucepan, melt some unsalted butter over medium heat. Add the sliced mushrooms and sauté until they are golden brown and tender.

3. Make the roux: Sprinkle the flour over the cooked mushrooms and stir continuously for about 1-2 minutes, allowing it to develop a nutty aroma.

4. Create the sauce: Slowly whisk in the milk, continuing to stir until the sauce thickens.

5. Incorporate the remaining ingredients: Mix in the mayonnaise, thawed peas, flaked tuna, and chopped pimientos. Season everything with salt to taste, and let it simmer for 1 minute while stirring.

6. Combine and transfer to baking dish: Add the cooked noodles to the sauce and stir until everything is well combined. Transfer this mixture into a lightly buttered 2-quart baking dish, spreading it evenly.

7. Prepare the topping: In a small bowl, combine breadcrumbs, melted unsalted butter, and a pinch of salt until you have a nice mixture.

8. Bake and serve: Sprinkle the buttered breadcrumb mixture evenly over the casserole. Bake for about 25 minutes or until it’s bubbly and the topping is golden brown. If desired, garnish with parsley and serve hot.

How to Serve No-Soup Tuna Noodle Casserole

You can serve No-Soup Tuna Noodle Casserole warm right out of the oven. It goes well with a simple green salad or steamed vegetables on the side. Feel free to add extra seasonings or spices to suit your taste!

How to Store No-Soup Tuna Noodle Casserole

If you have leftovers, let the casserole cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through.

Tips to Make No-Soup Tuna Noodle Casserole

• Cook the noodles just al dente so they don’t become mushy when baked.
• You can substitute the tuna with shredded chicken or canned salmon for a different flavor.
• Feel free to add other veggies like bell peppers or corn for extra nutrition and taste.

Variation

For a lighter option, you can use whole wheat noodles or substitute Greek yogurt in place of mayonnaise. You can also add herbs like dill or thyme to enhance the flavor.

FAQs

1. Can I make No-Soup Tuna Noodle Casserole ahead of time?
Yes, you can prepare the casserole a day before and refrigerate it. Just bake it when you are ready to serve.

2. Can I freeze this casserole?
Absolutely! You can freeze the casserole before baking. Just make sure to cover it tightly. When ready to eat, thaw in the refrigerator and bake as directed.

3. Is it possible to make this dish gluten-free?
Yes, simply use gluten-free noodles and all-purpose flour to make it suitable for a gluten-free diet.

No-Soup Tuna Noodle Casserole

A comforting and easy-to-make casserole featuring egg noodles, creamy sauce, and flaky tuna, ideal for busy weeknights.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 8 ounces broad egg noodles Cooked until al dente
• 4 tbsp unsalted butter More as needed for greasing
• 8 ounces mushrooms (sliced) Sautéed until golden brown
• 3 tbsp all-purpose flour Used to make the roux
• 2.5 cups milk For the sauce
• 1/2 cup mayonnaise For creaminess
• 1.5 cups frozen peas (thawed) Add for color and nutrition
• 2 cans tuna in water Drained and flaked (5-6 ounces each)
• 2-3 tbsp coarsely chopped pimientos Drained
• 1 cup breadcrumbs (soft, fresh) For topping
• 2 tbsp unsalted butter (melted) For mixing with breadcrumbs
• 1/4 tsp fine salt More to taste
• 1 tbsp finely chopped fresh parsley Optional for garnish

Method

 

Preparation

1. Preheat your oven to 350°F (180°C).
2. In a large pot, bring salted water to a boil and cook the egg noodles until they are al dente. Drain and rinse with cold water to stop cooking. Set aside.

Cooking

1. In a large saucepan, melt some unsalted butter over medium heat. Add sliced mushrooms and sauté until golden brown and tender.
2. Sprinkle the flour over the cooked mushrooms and stir continuously for about 1-2 minutes.
3. Slowly whisk in the milk, continuing to stir until the sauce thickens.
4. Mix in the mayonnaise, thawed peas, flaked tuna, and chopped pimientos. Season with salt to taste and let it simmer for 1 minute while stirring.
5. Add the cooked noodles to the sauce and stir until everything is well combined.

Assembly and Baking

1. Transfer the mixture into a lightly buttered 2-quart baking dish, spreading it evenly.
2. In a small bowl, combine breadcrumbs, melted unsalted butter, and a pinch of salt until well mixed.
3. Sprinkle the buttered breadcrumb mixture evenly over the casserole.
4. Bake for about 25 minutes or until bubbly and the topping is golden brown. Garnish with parsley and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be made ahead of time and baked when ready to serve. For variations, substitute tuna with shredded chicken or canned salmon, and add extra veggies if desired.