Tuna Noodle Casserole

  • 2 6 oz cans tuna, drained
  • 4 oz mushrooms, diced (optional if you don’t like them)
  • 1 egg
  • 3 cups shredded Cheddar cheese
  • ½ cup Parmesan cheese
  • 1 cup sour cream
  • 2 cups milk or half-and-half
  • 1 tbsp dried onion flakes
  • 2 tsp garlic powder
  • ½ tsp dry mustard
  • Salt and pepper to taste
  • 6 cups dried pasta (8 oz)
  • ¾ cup seasoned bread crumbs (I prefer panko)
  • 2 tbsp butter or margarine

Cook pasta al dente; drain. In large bowl, combine tuna, mushrooms, egg, cheeses, milk, and seasonings. Stir in pasta until incorporated. Pour into deep casserole dish sprayed with non-stick spray. Melt butter and stir together with crumbs; sprinkle over casserole. Bake 350 degrees for 45 minutes or until bubbly and browned on top (can do 25 minutes with lid on and 20 minutes off if desired; this helps the casserole stay moist but still get crispy on top).

My goal was to make a tuna casserole recipe WITHOUT using the stereotypical condensed soup. I think I succeeded!


You can half this recipe for a smaller group (2-3). I have also successfully made this dish with chicken instead of tuna.


4 thoughts on “Tuna Noodle Casserole

  1. Pingback: In Memoriam | The Soup Diva

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