This Tuna Noodle Casserole is simple. One trusty pan and some simple ingredients can transform this classic from old-school to a weeknight staple.
No lie, I loved that little Hamburger Helper dude as a kid. It’s kind of hard to screw up noodles in a cream sauce, though, I have seen it done. Don’t rise to the challenge, not worth it. But, tuna helper night was kind of awesome. Even to this day, I’m not sure it qualifies as a healthy dinner, with only specks of peas popping in every so often to count as veggies, but it is pretty damned tasty. Toss some broccoli in there and you may be on to a modern quick supper that pleases the whole family. Or leave it out and be a happy lil fat kid like myself.
Either way, shove the cardboard aside. It’s time to dress up boxed dinner.
How to Make Tuna Noodle Casserole
OK, we all remember the glory days of opening a box and sitting down to dinner 30 minutes later. (or, maybe I am dating myself).
This one is simple, one trusty pan (like my favorite skillet) and some simple ingredients can transform this classic from old-school to a weeknight staple.
We nix the “cream of” and shortcuts and instead use real cream for simple ingredients. We don’t skimp on flavor with fresh mushrooms and a pile of bright green peas.
The best part is this is all made in one skillet for easy clean up.
Bonus, once you see how easy it is to make breadcrumbs, you’ll never buy the ones in a jar again. (lies, I totally still keep a jar on hand for major shortcuts)
If you’ve tried my Tuna Noodle Casserole recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
If I can take a single skillet and make a pasta dish filled with meat and cheesy goodness I am one happy camper. Try these out, so good!
Tuna Noodle Casserole
- 2 slices white bread ripped into chunks
- 3 tbsp unsalted butter
- 10 oz white mushrooms cleaned and sliced thin
- 1 medium onion minced
- salt and pepper
- 3 ½ cups low-sodium chicken broth
- 1 cup heavy cream
- 8 oz wide egg noodles
- 12 oz canned water packed solid white tuna drained well
- 1 cup frozen peas
- 1 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley minced
- Preheat the oven to 475 degrees F.
- In the bowl of your food processor, pulse the butter until coarse crumbs.
- Heat a large skillet over medium high heat and melt 1 tbs butter, swirling to coat the pan.
- Add the bread crumbs and cook until golden brown, stirring often, about 3 to 4 minutes. Transfer to a bowl and set aside.
- Wipe the skillet clean and melt the remaining butter. Add the mushrooms and, onions and season with salt.
- Cook for 7 to 10 minutes, until the mushrooms release their water and are brown.
- Add the broth and cream. Stir in the noodles. Adjust the heat to a simmer and cook, stirring often, until the noodles are tender, about 8 minutes.
- Remove from heat and add in the tuna, peas, Parmesan, and parsley. Season with salt and pepper.
- Sprinkle the breadcrumbs over top in a single layer and bake in the preheated oven until topping is crisped, about 8 minutes.