• Hands-on Time

    25 min

  • Total Time

    20 min

  • Difficulty

    Not Too Tricky

  • Servings


Take me to the recipe

Un-condensed-tional Tuna Casserole


Un-condensed-tional Tuna Casserole

  • 1/2 lb. egg noodles, cooked according to package directions
  • 1 tablespoon olive oil
  • 1/2 cup chopped onions
  • 1 cup fresh mushrooms, finely diced
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup milk
  • 1 can of tuna fish, packed in water (do not drain)
  • 1/2 cup frozen peas
  • 1/4 cup French fried onions or crushed potato chips (optional)


Un-condensed-tional Tuna Casserole


Preheat oven to 425 degrees F.

Spray a 9 x 9″ casserole dish with olive oil or cooking spray and set aside.

Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Add onions and saute until beginning to soften, about 5 minutes. Add diced mushrooms and continue to cook until vegetables are softened through and mushrooms are beginning to brown, about 5 minutes more.

Add butter and flour to pan and stir to combine. Continue cooking for about 1 minute. Using a wire whisk, add milk in one continuous stream and cook, stirring often, until the mixture begins to thicken, about 3 minutes. Turn off heat and set pan aside.

Place cooked egg noodles in a large bowl. Add mushroom sauce, tuna and frozen peas and stir until thoroughly mixed. Pour mixture into prepared casserole dish and sprinkle the top with french fried onions or potato chips if desired. At this point, dish can be covered with foil and placed in the refrigerator until ready to bake.

To bake, uncover casserole and place in prepared oven. Cook until the edges begin to crisp and sauce is slightly bubbly, about 20 minutes.