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The Chicken of the Sea Great American Gratitude Tour To Visit Philly and a Homemade Tuna Casserole Recipe

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

Homemade Tuna Casserole - Ingredients | Cooking In Stilettos

“Don’t Crowd the Mushrooms”

Homemade Tuna Casserole - Don't Crowd the Mushrooms | Cooking In Stilettos

Let’s add a touch of flour to the mushrooms and onions

Homemade Tuna Casserole - Adding the Flour | Cooking In Stilettos

When the sauce is thick and lovely, add the tuna, lemon zest and some of the Parmesan

Homemade Tuna Casserole - Adding A Bit of Parmesan and Lemon to the Tuna | Cooking In Stilettos

Don’t you want a bite?

Homemade Tuna Casserole | Cooking In Stilettos

Seriously – you are going to want to make this – over and over again


Yields 4-6


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

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Recipe Image


  • 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


  1. Drain the tuna and set aside.
  2. 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.
  3. Preheat the broiler.
  4. 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.
  5. Add the onions and saute until soft and slightly translucent. Add the garlic and saute for a minute more.
  6. 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.
  7. Using a whisk, whisk in the remaining milk until smooth.
  8. Add the pepper, smoked paprika, salt, nutmeg (if using) and mustard until everything is mixed throughout.
  9. Add the tuna, lemon and 1/2 cup of the Parmesan cheese.
  10. Bring to a slight simmer and then add the noodles.
  11. Mix well until the noodles are coated throughout and tumble in the peas.
  12. Mix again and remove from the heat.
  13. 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.
  14. Enjoy!


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  – easy peasy!


Great American Gratitude Tour - Chicken of the Sea


Disclosure:  This post and giveaway  has been sponsored by Chicken of the Sea – my opinions are my own.

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