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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
Cook Time 25 minutes
Total Time 40 minutes
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.