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Tuna Noodle Casserole | Kita Roberts GirlCarnivore.com

Tuna Noodle Casserole

This Tuna Noodle Casserole is perfect for those busy nights or when you want some comfort food. (Great substitute for Hamburger Helper)
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 26 minutes
Total Time 31 minutes
Servings 4 Servings
Calories 838kcal


  • 2 slices white bread ripped into chunks
  • 3 tablespoon 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 tablespoon 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.


Cook's Country Skillet Suppers 2011


Calories: 838kcal | Carbohydrates: 61g | Protein: 48g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 209mg | Sodium: 869mg | Potassium: 972mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1845IU | Vitamin C: 20.9mg | Calcium: 409mg | Iron: 4.1mg