This Tuna Casserole recipe is made totally from scratch, with no canned soup or mayonnaise. A quick and easy dish, that uses pantry staples and is extremely versatile. Switch up the pasta, veggies and cheese, to make this casserole your own!
Tuna Noodle Casserole is the perfect comfort food, which uses everyday pantry staples. Easy to make and low cost, this recipe marries pasta, canned tuna, veggies, bread crumbs and cheese. It tastes so indulgent, it's hard to believe it is so affordable to make.
A classic North American dish, tuna casserole is a dish I make often in my school cafeteria. It is filling and oh so delicious. Noodles are mixed with a creamy sauce, tuna and veggies, then topped with a crispy and cheesy breadcrumb topping. Traditional tuna casserole contains peas, but my daughter is not a fan, so I throw in veggies I have on hand. For this recipe, I used button mushrooms, red pepper and broccoli.
That's the beauty of this recipe; you can use what you have on hand. Don't have macaroni? Use egg noodles! Don't like peppers or mushrooms, use broccoli, grated carrot, peas.....that's what makes this casserole so great! When I make this at school, it is usually to use up leftover veggies and pasta from the week.
What is Tuna Noodle Casserole?
Casseroles became all the rage back in the 1950's because they were made with cheap, easy to find ingredients. While there are many variations, traditional tuna noodle casserole is made with egg noodles, cream of mushroom soup, canned tuna, cheddar cheese, canned peas and crushed potato chips for topping. In my updated version, I make a simple cream sauce and use everyday pantry staples, to create a wholesome affordable dinner.
What do I use to top my Tuna Casserole?
You can use anything crispy- bread crumbs, Panko Japanese bread crumbs, crushed potato chips, crispy fried onions, or even cornflakes!
How do I make Tuna Noodle Casserole from Scratch?
- Start by sauteeing up your onion, mushrooms and red pepper, in olive oil, until they begin to soften. Then proceed to make a simple white sauce, which eliminates the need for canned cream soups.
- Add your veggies and let cook while your sauce thickens; I used fresh broccoli.
- Cook your noodles. Egg noodles are traditional, but really any shape of pasta will work. Refrain from using long pastas such as spaghetti.
- Mix everything together and add tuna. Alternatively you can add chicken, or salmon, if you are not a fan of tuna.
- Top it with bread crumbs and bake. Choose your favourite crunchy topping go to!
- large skillet
- large pot for pasta
- strainer/collander
- wooden spoon
- whisk
- measuring cups
- casserole dish
Oh my goodness, I grew up eating Tuna casserole! So delicious! Yours has some variations like ham and broccoli, and it looks fantastic!
ReplyDeleteThank you! I love the versatility of the recipe
DeleteI remember tuna casserole as a kid and my mum always put cheese and onion crisps (chips) on top!
ReplyDeleteSo yummy right? I love how everyone has different ways of making this!
DeleteThe added mushrooms seem an excellent idea and I can only imagine the flavour! I am glad you mentioned different types of pasta; I guess you can't go wrong with any. You also used my favourite spices too:) I can't wait to bake a tray!
ReplyDeleteThank you Mihaela!
DeleteIngredients. You made one of my all-time favorite casseroles! Anything that is melty/gooey with tuna, I’m there!
ReplyDeleteI hear ya! I love a good tuna melt as well.... maybe even more than tuna casserole haha
DeleteYum, yum, yummm! This tuna noodle casserole was so delicious and is the perfect weeknight dinner to make for the family. It's definitely a favorite for the kids!
ReplyDeleteI like adding different veggies here and the panko bread crumbs did add a crunch to this recipe!
ReplyDeleteI love tuna casserole, and this recipe is the best one yet, no canned soup! It was delicious!
ReplyDelete