Cassaroles/ Dinner/ Fall Menu/ Fish and Seafood/ Pasta/ Vintage Recipes Modernized/ Winter Menu

Classic Tuna Noodle Casserole

Classic Tuna Noodle Casserole combines wide egg noodles, solid white albacore tuna, sliced carrots, optional peas, shallots, Vermont white cheddar, Colby-Jack cheese, topped with panko breadcrumbs, and fresh parsley for an easy to make Classic yet updated Casserole that aims to please any Casserole Queen.

I think Tuna Noodle Casseroles became a trendy household dish, circa the 1950s for many reasons; the ingredients were cheap to purchase and easy to find at the local market, it cooked in about 25 to 35 minutes. Tuna casseroles could quickly be frozen, then reheated for later use.

 

combines wide egg noodles, solid white albacore tuna, sliced carrots, optional peas, shallots, Vermont white cheddar, Colby-Jack cheese, topped with panko breadcrumbs, and fresh parsley for an easy to make Classic yet updated Casserole that aims to please any Casserole Queen.While every tuna casserole may slightly vary to some extent, usually, tuna casserole is made with egg noodles, chopped onion, shredded cheddar cheese, frozen green peas, canned, drained tuna, condensed cream of mushroom soup, sliced mushrooms and a topping such as crushed potato chips, crushed corn flakes, breadcrumbs or even french fried onions.

Below you will find my good friend Tricia’s version of The Classic Tuna Noodle Casserole, which I have slightly adapted in some areas to include optional items. The directions are fairly simple and easy to follow.

 

 

Classic Tuna Noodle Casserole Ingredients:

  • Twelve ounces of wide egg noodles
  • Three cans of solid white albacore tuna in water (6 oz cans), drained
  • One tablespoon unsalted butter
  • Three medium carrots sliced razor-thin
  • 1/2 cup frozen peas, optional
  • One shallot minced, optional
  • Four ounces chicken stock
  • Four ounces whole milk
  • Four ounces heavy cream
  • Two cans cream of mushroom soup
  • Six ounces freshly grated Vermont White Cheddar
  • One teaspoon garlic powder
  • Kosher salt to taste
  • fresh ground pepper to taste
  • pinch of cayenne pepper
  • Six ounces Colby-Jack freshly shredded
  • One tablespoon of unsalted butter
  • 3/4 cup of panko breadcrumbs
  • Three tablespoons chopped fresh parsley

Directions

  1. Preheat oven to 350 degrees
  2. In a large pasta pan filled with salted boiling water, cook wide egg noodles 1 minute less than the package directions states.
  3. Meanwhile, in a small metal skillet over medium heat melt 1 tablespoon of unsalted butter, add razor-thin sliced carrots sauté for 2-3 minutes, add minced shallots and continue to sauté for 1-2 minutes. Reserve for later use.
  4. In a medium saucepan add 6 ounces chicken stock, 6 ounces of whole milk, 4 ounces of heavy cream, 2 cans of cream of mushroom soup, bring to a slight simmer before adding 6 ounces of freshly grated Vermont White Cheddar, garlic powder, kosher salt, ground pepper, and a pinch of cayenne pepper, stirring till completely melted and smooth. Reduce heat to off.
  5. In a metal, skillet melts 1 tablespoon of unsalted butter, add panko breadcrumbs, toss and brown to a golden color (Reserve)
  6. Once egg noodles are done cooking drain in a colander and rinse with very cold water to stop the cooking process.
  7. Combine egg noodles with cheese sauce, reserved sautéed carrots, minced shallots, and optional peas.
  8. Place ingredients in a 9×13 glass oven-safe baking dish.
  9. Top casserole with grated Colby-Jack, golden toasted panko breadcrumbs, and fresh parsley.
  10. Bake at 350 degrees 20-25 minutes till cheese melts and casserole heats through.

 

 

DISCLAIMER: Recipe by Tricia Yarusso, food styling and photo by Heidy L. McCallum

 

 

 

 

 

#TunaNoodle #Tuna #Casserole
Print Recipe
5 from 8 votes

Classic Tuna Noodle Casserole

Classic Tuna Noodle Casserole combines wide egg noodles, solid white albacore tuna, sliced carrots, optional peas, shallots, Vermont white cheddar, Colby-Jack cheese, topped with panko breadcrumbs, and fresh parsley for an easy to make Classic yet updated Casserole that aims to please any Casserole Queen.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Noodle, Tuna
Servings: 8 Servings
Author: hmccallum

Ingredients

  • 12 ounces of wide egg noodles
  • 3 cans of solid white albacore tuna in water 6 oz cans, drained
  • 1 tablespoon unsalted butter
  • 3 medium carrots sliced razor thin
  • 1/2 cup frozen peas optional
  • 1 shallot minced optional
  • 4 ounces chicken stock
  • 4 ounces whole milk
  • 4 ounces heavy cream
  • 2 cans cream of mushroom soup
  • 6 ounces freshly grated Vermont White Cheddar
  • 1 teaspoon garlic powder
  • Kosher salt to taste
  • fresh ground pepper to taste
  • pinch of cayenne pepper
  • 6 ounces Colby-Jack freshly shredded
  • 1 tablespoon of unsalted butter
  • 3/4 cup of panko breadcrumbs
  • 3 tablespoons chopped fresh parsley

Instructions

  • Preheat oven to 350 degrees
  • In a large pasta pan filled with salted boiling water, cook wide egg noodles 1 minute less than the package directions states.
  • Meanwhile, in a small metal skillet over medium heat melt 1 tablespoon of unsalted butter, add razor-thin sliced carrots sauté for 2-3 minutes, add minced shallots and continue to sauté for 1-2 minutes. Reserve for later use.
  • In a medium saucepan add 6 ounces chicken stock, 6 ounces of whole milk, 4 ounces of heavy cream, 2 cans of cream of mushroom soup, bring to a slight simmer before adding 6 ounces of freshly grated Vermont White Cheddar, garlic powder, kosher salt, ground pepper, and a pinch of cayenne pepper, stirring till completely melted and smooth. Reduce heat to off.
  • In a metal, skillet melts 1 tablespoon of unsalted butter, add panko bread crumbs, toss and brown to a golden color (Reserve)
  • Once egg noodles are done cooking drain in a colander and rinse with very cold water to stop cooking process.
  • Combine egg noodles with cheese sauce, reserved sautéed carrots, minced shallots, and optional peas.
  • Place ingredients in a 9×13 glass oven-safe baking dish.
  • Top casserole with grated Colby-Jack, golden toasted panko breadcrumbs and fresh parsley.
  • Bake at 350 degrees 20-25 minutes till cheese melts and casserole heats through.

Notes

Adapted from Tricia Yarusso

Nutrition

Serving: 01 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

 

 

 

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15 Comments

  • Reply
    Lindsey Spam
    October 21, 2020 at 8:25 pm

    I tried this Tuna casserole, and it was wonderful! I will be making it again!!!! Thanks so much for sharing this recipe!

  • Reply
    Sarah's Attic of Treasures (Includes Stories From Our Neck Of The Woods)
    July 15, 2015 at 3:54 pm

    Heidy,
    As always, I love the history lessons that usually come with your posts.
    I would make this exactly like you suggested except, I’d have to leave out the carrots and peas because Danny doesn’t like them.
    Or I would make 2 pans, one with the veggies and one without.
    I for one love tuna casserole.
    Have a good evening.
    Sarah

    • Reply
      Heidy L. McCallum
      July 15, 2015 at 5:25 pm

      Two of my favorite things Sarah, food and history lol. I guess it comes out when I blog. One of the great things about recipes is you can always make little changes to make everyone happy.

      As always, thanks for the love!

      <3
      Your friend
      Heidy

  • Reply
    Cheryl B
    November 17, 2014 at 2:16 pm

    Heidy, this was the best tuna noodle casserole I have ever made. Thank you for the recipe.

    • Reply
      Heidy L. McCallum
      November 17, 2014 at 10:29 pm

      Thanks Cheryl , Tricia does have a fantastic recipe here! We are thrilled you enjoyed it <3

  • Reply
    dishofdailylife
    November 1, 2014 at 2:14 am

    Love this recipe! I remember tuna noodle casserole from when I was a kid and it looked nothing like this! This recipe looks awesome! Putting it on the menu to try! 🙂

    • Reply
      Heidy L. McCallum
      November 6, 2014 at 10:53 pm

      Thank you Michelle, I love a good Tuna casserole! Glad you enjoyed it too

  • Reply
    April J Harris (@apriljharris)
    October 31, 2014 at 1:38 pm

    Love this recipe, Heidy – it’s tuna noodle casserole made extra special! It looks and sounds delicious 🙂

  • Reply
    Joanne T Ferguson
    October 31, 2014 at 12:35 am

    G’day! Great recipe and photo Heidy! This so reminds me of childhood yum!
    Cheers! Joanne @What’s On The List Pinned

    • Reply
      Heidy L. McCallum
      October 31, 2014 at 2:56 am

      Thank you this Classic Tuna Casserole was a fun collaboration of my friend and I—we had a blast!

  • Reply
    Nicole Neverman
    October 30, 2014 at 9:47 pm

    Hediy, you are the casserole queen!! This tuna noodle casserole sounds amazingly delicious. Thank youso much for yet another fantastic post xx

    • Reply
      Heidy L. McCallum
      October 30, 2014 at 11:38 pm

      Thank you, it’s actually my good friend Tricia’s recipe with a few ADAPTATIONS :-).

  • Reply
    Nicole Neverman
    October 30, 2014 at 9:47 pm

    Thank you so much for attending week 8 of #PureBlogLove and linking your fantastic blog post, I can’t wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight. Your post has been added to the #PureBlogLove Pinterest board for all to see 🙂 Have a great day!
    Nicole
    http://picnicnz.blogspot.co.nz/

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