When you open up my pantry, there are some staples that are a must – whole wheat egg noodles, panko bread crumbs and tuna. Tuna is one of those staples that I have always have on hand – whether it’s for a quick pasta salad, a fabulous tuna sandwich or, one of my favorites, a Homemade Tuna Casserole. I am the type of gal who doesn’t always like using a canned soup – don’t get me wrong, it’s great in a pinch but sometimes making a mushroom base from scratch adds so much flavor. I played with this Eating Well recipe along a touch of lemon zest inspired by a recipe from Coastal Living and wound up with a family favorite! This Homemade Tuna Casserole is a from scratch must make version that is 90% stovetop, followed by a quick sauna under the broiler which will result in the perfect bite of comfort and it couldn’t be easier to make. I also make it a bit lighter with using whole wheat noodles and lowfat milk. A few changes but
On to the recipe:
Gather your ingredients
“Don’t Crowd the Mushrooms”
Let’s add a touch of flour to the mushrooms and onions
When the sauce is thick and lovely, add the tuna, lemon zest and some of the Parmesan
Don’t you want a bite?
Seriously – you are going to want to make this – over and over again
Adapted from Eating Well & Coastal Living.
This Homemade Tuna Casserole is a from scratch must make version that is 90% stovetop, followed by a quick sauna under the broiler which will result in the perfect bite of comfort and it couldn’t be easier to make.
15 minPrep Time
20 minCook Time
35 minTotal Time
- 2 5 ounce cans or pouches of your favorite flaked tuna packed in water (I used Chicken of the Sea)
- 8 ounces of whole wheat egg noodles
- 1 8 ounce package of baby bella mushrooms
- 1 onion, finely diced
- 1 clove of garlic, minced
- 4 tablespoons of flour
- 3 1/2 cups of lowfat milk, divided
- 1/4 teaspoon of freshly cracked black pepper
- 1/4 teaspoon of smoked paprika
- 1/2 teaspoon of kosher salt
- 1/8 teaspoon of freshly grated nutmeg, optional
- 2 teaspoons of spicy brown mustard
- Zest of 1/2 a lemon
- 3/4 cup of Parmesan cheese, divided
- 1 cup of frozen peas, thawed
- 1/2 cup of panko bread crumbs
- 1/2 cup of smoked mozzarella cheese, grated
- Drain the tuna and set aside.
- Bring a large pot of water to a boil. Add a bit of salt to it and then boil the noodles for 6 minutes or so. Drain and set aside.
- Preheat the broiler.
- In a large ovenproof skillet, add one tablespoon of olive oil and tumble in the mushrooms. Don't crowd the mushrooms - you want them to brown, not steam. Saute for about 5 minutes or so until nicely browned.
- Add the onions and saute until soft and slightly translucent. Add the garlic and saute for a minute more.
- Dust the mushroom and onion mixture with some of the flour. Cook for a minute or so and then, using a wooden spoon, add 1/2 cup of milk and deglaze the pan, scraping up anything from the bottom.
- Using a whisk, whisk in the remaining milk until smooth.
- Add the pepper, smoked paprika, salt, nutmeg (if using) and mustard until everything is mixed throughout.
- Add the tuna, lemon and 1/2 cup of the Parmesan cheese.
- Bring to a slight simmer and then add the noodles.
- Mix well until the noodles are coated throughout and tumble in the peas.
- Mix again and remove from the heat.
- Cover the tuna noodle mixture with some of the grated smoked mozzarella, followed by a bit of the panko, and then the remaining Parmesan. Drizzle lightly with olive oil to get it somewhat toasty and put under the broiler for 3 - 5 minutes, until the top is crusty brown, bubbly and gorgeous.
Chicken of the Sea also has a little somethin’ for you all – they have a Chicken of the Sea Prize Pack with $20 worth of Chicken of the Sea Seafood, plus some other goodies. All you have to do is tell me what your favorite tuna recipe is – let us know in the comments. We’ll pick a winner on the 18th via Random.org – easy peasy!
Disclosure: This post and giveaway has been sponsored by Chicken of the Sea – my opinions are my own.