Classic Tuna Noodle Casserole
There’s nothing quite like comfort food, and this creamy and classic tuna noodle casserole will hit just the right spot to satisfy your craving for something cheesy and warm. We can all thank our lovely mom, Lisa, for this perfect dish for a cozy night in.
We love everything about this recipe. It’s simple, delicious and has so many yummy and healthy ingredients. Perfect for dinner and lunch!! Us sisters are BIG fans of leftovers. With all of us having demanding schedules, not needing to prep lunch is KEY! This sits well overnight and is arguably even better the next day.
Another great thing about this classic tuna noodle casserole is you can totally adapt it any way you wish and use whatever you have in your fridge or pantry. The vegetables we used included – broccoli, cauliflower, spinach, peas and mushrooms. BUT, if you don’t have all of these don’t worry! Throw in what you have, including any veggies that are on the verge of going bad. You really can’t go wrong!
We’ve said it before and we’ll say it again – canned tuna is so versatile and affordable! It brings such a unique flavour, especially paired with the cheesy, garlic mushroom cream sauce.
This feel good recipe reminds us of home and we hope you enjoy it as much as we do!
Skål,
Classic Tuna Noodle Casserole
Ingredients
- 3 cups broad noodles, cooked
- 1 ½ cups broccoli, chopped
- 1 ½ cups cauliflower, chopped
- 2 cups spinach, chopped
- 1 cup peas
- 2 cans flaked light tuna drained if in water
- 2 tablespoons fresh dill
- ½ cup parmesan cheese
- 3 cups cheddar cheese, grated
Ingredients for Cream Sauce
- 2 tablespoons avocado or olive oil
- 1 small onion, diced
- 3 gloves garlic
- 1 cup mushrooms, chopped
- 3 tablespoons flour
- 1½ cups chicken stock
- ½ cup milk
- 4 tablespoons cream cheese
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon thyme
Instructions
- Cook noodles by following the instructions on the package.
- While the noodles are cooking, steam the chopped broccoli and cauliflower until tender.
- Once the noodles are cooked and the vegetables are steamed, combine the two in a large dutch oven (or relatively similar, oven safe dish) and add in the peas, spinach, tuna, dill, parmesan and 1 cup of the cheddar cheese. Mix well and place aside.
- Next, preheat the oven to 350° F
Preparing the Cream Sauce
- In a large saucepan, on medium to high, heat oil and add onions. Cook until soft.
- Add the garlic and mushrooms to the saucepan. Cook until the liquid from the mushrooms has evaporated, 5-7 minutes.
- Add flour and cook for 3 minutes, then whisk in chicken stock and let thicken.
- Add milk, cream cheese, salt, pepper and thyme. Let simmer for 5 minutes, or until thick.
- Pour the cream sauce over the mixture in the dutch oven and mix.
- Cover the mixture with the remaining 2 cups of cheddar cheese.
- Place in the oven, with a lid on and bake for 30 minutes or until very bubbly.
- Serve and enjoy!
hey ladies – do you think I could use an unsweetened oat /almond milk as a sub for the milk?
We have never tried any alternative to the milk – but don’t see why you couldn’t use either unsweetened cashew or almond instead, but not oat milk (may be a little too sweet). Let us know if you give it a try and how it turns out!
Made this tonight and it was PERFECT!!! I usually don’t reach for dill, but I really, really enjoyed it. I think I just found a new favourite recipe ??? much love – Meg
Thanks so much for giving it a try Meg, we are so happy you loved it!! Hope you had leftovers to enjoy it all over again for lunch! XO K, B, T.
Talk about comfort food, ladies! This recipe was really yummy the first night, my husband and I both raved about it! But I think the flavors were even more scrumdiddlyumpcious the next day!! Love your recipes and enjoy your site and story 😉
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