Tuna Noodle Casserole

This recipe is the real thing from scratch! It uses bread crumbs for a topping, but you can use crushed potato chips instead for more crunch. Enrich the recipe with 1 cup shredded Cheddar cheese stirred in before baking.

Serves: 6Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 6


  • 8 oz. cooked pasta
  • 1 cup sliced mushrooms
  • 2 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • 2 cups whole milk
  • 2 cans tuna, drained
  • 3⁄4 cup frozen peas
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 1 cup soft bread crumbs


  • Preheat oven to 375°F and butter a 9-by-13-inch casserole dish or individual ramekins. Place pasta in the dish.
  • Over medium-high heat, sauté mushrooms in butter until softened, sprinkle with flour, and cook for a few minutes. Add milk, and cook until thickened. Stir in tuna and peas. Season with salt and pepper.
  • Pour mushroom sauce mixture over pasta and gently toss if necessary to distribute evenly.
  • Sprinkle bread crumbs over the top and bake for 20 minutes.