Better Tuna Noodle Casserole
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  • 8 oz Bow Tie pasta, cooked
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/2 cup frozen peas, thawed
  • 1/4 cup finely chopped onion
  • 6-8 button mushrooms, sliced
  • 1 scallion, chopped
  • 1 can high quality white tuna or 8 oz. fresh tuna, steamed or poached
  • 1 cup milk and 1/2 cup heavy cream or sour cream (or 1-1/2 cups milk)
  • 1 cup grated parmesan
  • salt and fresh ground pepper to taste
  • Handful fresh chopped parsley

Turn on broiler or just turn oven to 500F. Melt butter and saute onions and mushrooms on medium-low heat for a few minutes (until they begin to smell wonderful). Season with salt and pepper. Add flour and stir for one minute. Add milk and stir until it boils and gets bubbly. Add cream is using. Taste for seasoning. Turn off heat, and stir in tuna, peas, scallion, parsley and a little bit of the parmesan if desired. Fold pasta into mixture and pour into medium casserole dish. Sprinkle a layer of parmesan on topp of casserole and broiler for approximately five minutes, checking that it doesn't burn. Let cool a minute, and serve.

This recipe sure isn't your Grandmother's Tuna Noodle Casserole, but we love this updated version of an old favorite.

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