Old Fashioned Tuna Casserole

Name: Old Fashioned Tuna Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 12 ounces egg noodles, elbow macaroni, or penne ((traditional or gluten-free)); 3 tablespoons unsalted butter; ½ medium onion, (diced); 8 ounces fresh mushrooms, (chopped); 2 ½ cups milk (2% for richer flavor), (divided); 1 teaspoon salt; ¼ teaspoon pepper; ½ teaspoon garlic powder; 1 teaspoon Worcestershire sauce ((French's or Lea & Perrins for gluten-free)); ½ cup chicken broth; 4 tablespoons cornstarch; (2) 5 ounce cans white Albacore tuna in water, (drained); 1 cup frozen peas, (thawed); 1 cup freshly grated cheddar cheese; ⅓ cup mayonnaise; ⅓ cup sour cream (light or regular); 2 (optional) hardboiled eggs, (chopped); 1 cup crushed potato chips; (optional) lemon wedges, (for serving)

8 steps

Prep:20minCook:40min

Learn how to make Old Fashioned Tuna Casserole with crunchy potato chips just like Mom's! This retro, classic tuna noodle recipe with cheese has a creamy homemade sauce using no condensed soup and is easily adaptable to make gluten-free!

Updated at: Thu, 31 Aug 2023 11:31:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories473.2 kcal (24%)

Total Fat24.5 g (35%)

Carbs44.7 g (17%)

Sugars6.7 g (7%)

Protein19.6 g (39%)

Sodium650.5 mg (33%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

12 ouncesegg noodles

elbow macaroni, or penne, traditional or gluten-free

3 tablespoonsunsalted butter

0.5onion

medium, diced

8 ouncesfresh mushrooms

chopped

2 ½ cupsmilk

2% for richer flavor, divided

1 teaspoonsalt

¼ teaspoonpepper

½ teaspoongarlic powder

1 teaspoonWorcestershire sauce

or Lea & Perrins for gluten-free

½ cupchicken broth

4 tablespoonscornstarch

2 x 5 ouncewhite albacore tuna in water

cans, drained

1 cupfrozen peas

thawed

1 cupcheddar cheese

optional, hardboiled, chopped

1 cuppotato chips

crushed

lemon wedges

optional, for serving

Instructions

Step 1

Preheat the oven to 350°F. Spray 9X13 inch baking dish with cooking spray and set aside.

Step 2

If using gluten-free pasta, cook in boiling water for half the amount of time called for al dente. Drain and briefly rinse noodles under cold water to stop cooking. For egg noodles, boil 1-2 minutes less than time called for on package. Drain and set aside.

Mushroom Sauce

Step 3

Melt the butter over medium heat in a medium saucepan. Add the onions and mushrooms to the butter and sauté 5-6 minutes, or until the vegetables are soft.

Step 4

Add 2 cups milk, salt, pepper, garlic powder, and Worcestershire. Stir and bring to boil over medium heat. Meanwhile, whisk together the chicken broth with cornstarch in a small bowl.

Step 5

When the milk starts to boil, add the cornstarch / broth mixture and whisk to combine. Cook and stir for 1-2 minutes, or until thick. Remove from heat and set aside.

Tuna Casserole

Step 6

In a large bowl combine cooked the pasta, ½ cup additional milk, drained tuna, peas, cheese, mayo, sour cream, chopped eggs, and mushroom sauce. Fold gently to combine.

Step 7

Pour into the prepared baking dish and top with crushed potato chips. Bake for 40-45 minutes, or until heated through. Serve with optional lemon wedges.

Step 8

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