Tuna Noodle Casserole

Tuna Noodle Casserole
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 435.3
  • Total Fat: 25.2 g
  • Cholesterol: 107.3 mg
  • Sodium: 888.1 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 31.1 g

View full nutritional breakdown of Tuna Noodle Casserole calories by ingredient


My mom's recipes.. good comfort food, not totally healthy for you at all. My mom's recipes.. good comfort food, not totally healthy for you at all.
Number of Servings: 8


    6 Tbs butter, divided
    8 ounce packages uncooked medium egg noodles
    1/2 medium onion, finely chopped
    1 stalk celery, finely chopped
    1 cloves garlic, minced
    8 ounces mushrooms, sliced
    1/3 cup all-purpose flour
    2-2/3 cups milk
    salt and pepper to taste (also like to add a shake or two of garlic powder, alittle bit of red pepper flakes, anything to kick the roux up just a notch! I usually just grab spices and start shaking!)
    3 (6 ounce) cans tuna, drained and flaked
    2 Cups shredded Cheddar cheese
    1/4 cup bread crumbs
    3 Tbs butter, melted


Preheat oven to 375 degrees. Butter a medium baking dish with 1 Tbs of the butter.

Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain
Melt 1 Tbs of butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes,or until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes.

Melt 4 Tbs butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. (This is where I start adding other spices...depends on your own personal taste). Add half the shredded cheese, stir until melted. Remove from heat.

Stir in tuna, mushroom mixture, and cooked noodles. Transfer to the baking dish. Top with remaining cheese. Mix remaining 3 Tbs butter with bread crumbs, and sprinkle over the casserole.

Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

**Instead of mixing bread crumbs with melted butter, I made 6 slices of toast. Buttered real well and sprinkled with garlic-pepper, then thinly sliced into strips and then chopped into tiny pieces. Had some old bread I needed to use and cheaper than buying bread crumbs!

Serving Size: Makes 6-8 1 cups servings

Number of Servings: 8

Recipe submitted by SparkPeople user DRAIL81.