Tuna Noodle Casserole with Peas
and mixed greens salad
We always get requests from our community for more casseroles, and it doesn't get more classic than this one with tuna and peas. The classic version of this casserole is made with a can of cream of mushroom soup, but our lightened up version gets a similar result using fresh mushrooms and onions in a creamy sauce.
Smarts: Be sure to take your time when cooking the mushrooms and onions - the longer they cook, the more flavor they will develop.
- Egg noodles - 8 oz (sub any fun small pasta shape)
- Cheese, parmesan - 1/4 cup + 1/4 cup, grated
- Onions, medium - 1/2, diced
- Mushrooms, any button - 8 oz, chopped (look for pre-chopped to save time)
- Peas, frozen or canned - 1 1/2 cups
- Tuna, canned (5 oz / 142 g) - 2 cans, drained (look for Spanish or Italian varieties packed in olive oil )
- Butter - 3 Tbsp
- Flour, all-purpose - 3 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Milk - 1 1/2 cups
- Lemon zest - 1 tsp
- Vinegar, balsamic - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Maple syrup - 1/2 tsp
- Oil, olive - 2 Tbsp
- Mixed greens - 5 oz
Noodles - (If prepping right before cooking, get oven heating first.) Boil according to package directions. If prepping ahead, toss with some oil to help prevent sticking. (Can be done up to 5 days ahead)
Cheese / Onions - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Mushrooms (if not pre-chopped) - Prep as directed. (Can be done up to 3 days ahead)
Peas - Defrost if using frozen. Drain if using canned.
Tuna - Drain cans of tuna.
Heat oven to 400F / 204C.
Spray a square baker with nonstick cooking spray or brush with some oil. (Note: a square baker works well for 4 servings so adjust if customizing. For any number of servings, you can use any size or shape of baking dish as long as it will comfortably hold all of the casserole.)
Sprinkle flour, salt, and pepper over mushroom-onion mixture and stir until no dry spots remain.
Slowly pour milk over top while whisking. Bring to a simmer. Simmer until sauce thickens slightly, 4 to 5 minutes.
Remove sauce from heat and fold in first portion of cheese, lemon zest, noodles, peas, and tuna.
Transfer into prepared baking dish. Sprinkle second portion of cheese over top.
Bake for 20 minutes to let flavors come together. (Note: If you'd like to get the top crisp and golden, turn on the broiler in the last few minutes.)
While casserole bakes, in a large mixing bowl whisk together vinegar, mustard, maple syrup, and olive oil. Add greens on top, but wait to toss until just before serving.
Season the top of the salad with some black pepper if you'd like.
Serve casserole with salad on the side. Enjoy!
Added some dried thyme for a little bit more flavor. Also mixed in some panko with the parmesan topping and turned on the broiler the last few min of cooking. One of our recent favorites!2 Helpful
Delish! Only change I made was mixing panko crumbs with the parmesan cheese. I broiled it for a few minutes until it was gold brown. Yum!0 Helpful
I made the recipe as written. The vegetarian version tasted semi-bland and turned out a bit dry also. I miss the tuna casserole my mom used to make; she used to put crumbled potato chips on top, and I may try that if I make it again, because I missed the crunchy factor. Every so often, I'd get a bite where the flavors were all blended, so it has potential, but didn't quite work this time.0 Helpful
I wasn’t sure what to expect from this recipe - I mostly chose it to use up a carton of milk - but it turned out really well. I liked the flavor the lemon added, and this reheated well too.0 Helpful
So easy and a great comfort food0 Helpful
Loved this!0 Helpful
It was fun and easy to put together for some reason, but it wasn't very flavorful. I added parsley, garlic powder, and parmesan to the panko top. I just made everything in the Dutch oven to make it a one pot meal.0 Helpful