Fall
Tuna Noodle Casserole - Redux
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84 Reviews
Maryann S.
March 3, 2024
I meant to leave 5 stars! Made as written, although with fewer pans, and I did add an extra 1/2 cup of broth as suggested.
We loved it. Great homemade version of a classic. Will make it again. I would plan on feeding 4 with this dish but I can imagine 3 could polish it off.
I recommend!
We loved it. Great homemade version of a classic. Will make it again. I would plan on feeding 4 with this dish but I can imagine 3 could polish it off.
I recommend!
Rosa
October 17, 2021
This is a great recipe! .... made it many times with different types of tuna and it is always delicious! ...... this is our favourite winter meal.
Thank you!
Thank you!
Lisa Y.
March 8, 2020
I made several modifications to accommodate dietary restrictions - and this holds up nicely. I used olive oil instead of butter, cashew milk instead of dairy, rice macaroni instead of egg noodles. I used millet flour for the roux, and a full cup of broth to make the sauce sufficiently creamy. Very tasty.
margaret G.
March 11, 2018
Please: tuna cans come in 5 oz and 12 oz sizes - how much tuna is needed for this recipe?
Dianne J.
September 26, 2016
This is a good recipe, but somewhat involved. I was a bit more generous with most of the ingredients. The biggest danger is that it will be dry. I used an entire cup of chicken broth and A little reserved pasta water. Be sure to add the noodles immediately after draining. Also, I used an entire cup if panko.
enyaj
October 28, 2015
I made this a second time now, and it is a great basic recipe to work with. Due to an uncharacteristically bare larder and getting home late from work, I left out the sherry, garlic and lemon zest and used all whole milk instead of milk/stock, and all Crimini mushrooms. I also used powdered rosemary and thyme and topped it with crumbled potato chips, and it still tasted like gourmet shit (sorry if my Pulp Fiction reference offends). Creamy, delectable, comforting, and with a heaping side of lemon butter Brussels sprouts, I felt it was a good calorie splurge. I'm working at home tomorrow so will re-heat leftovers and roast some broccoli to serve on the side. Fall weather is setting in where I live, and this is just what the doctor ordered. I understand these might be major changes, but when you just want to mindlessly whip up tuna casserole, let this be your starting point.
jane
January 11, 2015
Unfortunately I did not enjoy this. I found the lemon and garlic breadcrumbs overpowered the dish. I told my husband it was tuna casserole and he asked where the tuna was. As well the pasta was quite dry.
Pegeen
January 6, 2015
I forgot to say:
Boil your noodles just before you're ready to mix everything together (I think it's step 4), so that you drain and dump the noodles right away into the tuna and mushroom mixture. Don't make your noodles ahead and let them sit in a colander, because they'll just clump up and you'll have to tear them into pieces with your hands to separate them.
Boil your noodles just before you're ready to mix everything together (I think it's step 4), so that you drain and dump the noodles right away into the tuna and mushroom mixture. Don't make your noodles ahead and let them sit in a colander, because they'll just clump up and you'll have to tear them into pieces with your hands to separate them.
Kimberly W.
May 13, 2016
If they clump, just run water over them. It washes the starch off and they fall apart in seconds.
Pegeen
January 6, 2015
I recently made this and it was delicious. A few comments:
- I doubled the recipe and it fed 3 teenagers and 3 adults, along with a green salad (and bread for the teenagers! Talk about starch). So it took a lot of pots and pans to feed not that many people. It’s not a “fast” casserole.
- Regular Albacore tuna packed in water would have been fine. The expensive oil-packed tuna I used was too “fishy” for most of the group’s taste, but they devoured it just the same.
- I wound up using a lot more butter than mentioned in recipe, to keep things moist and looking right.
- I added more chicken broth in the mixing stage because it seemed too dry, and concerned that it would dry out further in the oven. It turned out to be a good call.
- It was delicious.
- I doubled the recipe and it fed 3 teenagers and 3 adults, along with a green salad (and bread for the teenagers! Talk about starch). So it took a lot of pots and pans to feed not that many people. It’s not a “fast” casserole.
- Regular Albacore tuna packed in water would have been fine. The expensive oil-packed tuna I used was too “fishy” for most of the group’s taste, but they devoured it just the same.
- I wound up using a lot more butter than mentioned in recipe, to keep things moist and looking right.
- I added more chicken broth in the mixing stage because it seemed too dry, and concerned that it would dry out further in the oven. It turned out to be a good call.
- It was delicious.
enyaj
December 15, 2014
This was good! I had to sub dry white wine for sherry and otherwise made the recipe as indicated (except for increasing by about 1/3 to make a bigger pan. Really delicious! (Oh, and I forgot to put the breadcrumbs on, so when it was almost done, I evenly browned panko and some garlic powder in butter and layered that on top, and it did a fine job of adhering while the dish cooled enough to eat.)
Ralph
February 26, 2014
Made this recipe. Great flavor better tuna noodle than I remember and great leftovers.
deanna1001
January 10, 2014
Yum! My tuna tins are 7 oz so I upped the rest a bit. 4 servings? We pigged and it served more like 3 1/2 even with slightly higher quantities. Thanks for getting me to do a childhood comfort food with such great results.
lorie B.
November 17, 2013
I have made this twice in the past week, so that says it all. I did add anchovies to both batches. About 6 filets mixed in with the tuna. Aside from the pasta, I used one pan and just added things in and out. Also used the oil from the tuna to saute the mire pox and the panko. Sub'ed preserved lemon for the zest and got a much more intense favor, but I am a big citrus fan. Gave it a light sprinkle of porini finishing salt at the end too. Way yummy! Perfect comfort food to console us after the 5" of snow this am.
Andrea K.
November 12, 2013
Fan-freakin-tastic. The man loved it too. Followed recipe except for using buttons because that's all I had and doubling the panko. We like panko. I just hope I wake up in the middle of the night to eat some more but it does also sound good for breakfast.
Mas J.
October 27, 2013
The Food52 link from Facebook showed 6 photos with anchovies being added to the recipe, though I don't see it here???
fiveandspice
October 27, 2013
I think maybe they were suggesting you offroad from the recipe adding in anchovies on your own, since they called it "your own secret ingredient." It's kind of a good idea and I might try it myself, though of course I like my recipe as is! :)
Charles P.
October 27, 2013
Would love to try this and taste with some Oregon White Truffle sprinkled on top.
mlsparks
October 8, 2013
This looks absolutely fantastic, and I can't wait to try it this week! I shall report back! The only thing i'll be changing is the mushrooms, as my significant other is allergic to all but truffles and button mushrooms. So button mushrooms it is! Very excited for this!
Amyliz
September 16, 2013
I had already overhauled my mom'd tuna noodle casserole by adding fresh veggies instead of canned and oil packed tuna. This took it to the next step. So much better than condensed soup. I substituted white wine for the sherry and made the white sauce in the same pan to get all of the mushroom-y goodness.
Pat E.
June 7, 2013
Just tripled this for my bookclub dinner. Very nice and well recieved. I made 2/3 with tuna and the other third with chopped artichoke bottoms for a quasi-veggie version...which everyone loved! You could easily use veg or mushroom broth to be fully veggie. Next time I will probably make the bechamel a little looser for a creamier finished product....but that's just a personal preference. Thanks for a great and versitle recipe.
fiveandspice
June 7, 2013
That's great! Glad it went over well. I like the suggestions for the additional veggies.
Waterobin
May 15, 2013
I'm in my 71st year and still hold a hate for my mother's tuna-noodle cassarole made with canned cream of mushroom soup and topped with crushed potato chips. However, this recipe may get me to loosen up, what with all the nice mushrooms, sherry and lemon. Who says "an old dog . . .?"
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