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Creamy Tuna Noodle Casserole with Mushrooms and Parmesan Recipe

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3.9 from 4 reviews

A comforting and creamy Tuna Noodle Casserole featuring sautéed mushrooms and onions, tender egg noodles, and a rich homemade sauce made from cream cheese, milk, and broth. Topped with a buttery Parmesan breadcrumb crust and baked until golden and bubbly, this classic casserole is perfect for a satisfying family dinner.

Ingredients

Vegetables

  • 1 yellow onion, finely diced (250g, 2 cups)
  • 8 oz. mushrooms, cleaned and sliced
  • ½ cup frozen peas (70g)

Pasta & Protein

  • 8 oz. wide egg noodles (uncooked)
  • 12 oz. chunk light tuna, drained

Sauce

  • 4 Tbsp butter, divided
  • 1 tsp salt, divided
  • ¼ tsp black pepper, freshly cracked
  • 2 Tbsp all-purpose flour (20g)
  • 2 cups whole milk
  • 1 cup vegetable or chicken broth
  • 4 oz. cream cheese

Topping

  • 2 Tbsp breadcrumbs (25g)
  • 2 Tbsp Parmesan cheese, grated (20g)

Instructions

  1. Gather Ingredients: Collect and prepare all ingredients as listed, including dicing the onion and slicing the mushrooms.
  2. Sauté Onion: Heat 1 tablespoon of butter in a skillet over medium heat. Add the diced onion and sauté until softened, about 3-5 minutes.
  3. Cook Mushrooms: Add sliced mushrooms to the skillet with the onion, along with ¼ teaspoon salt and freshly cracked black pepper. Continue sautéing for about 5 minutes until mushrooms are softened. Remove the mushrooms and onions from the skillet and set aside.
  4. Make Roux: Add 2 more tablespoons of butter to the empty skillet and melt over medium heat. Stir in the flour and whisk continuously as the mixture bubbles and foams for about 1 minute to cook out the raw flour taste.
  5. Add Liquids and Cream Cheese: Slowly whisk in the whole milk, broth, and cream cheese. Continue whisking over medium heat until the cream cheese is fully melted and the sauce thickens to a simmer, about 5 minutes. Be patient to ensure the sauce thickens properly.
  6. Combine Vegetables in Sauce: Stir the cooked mushrooms, onions, and frozen peas into the sauce. Season with the remaining salt to taste. Remove the sauce from heat and set aside.
  7. Preheat Oven and Boil Noodles: Preheat your oven to 350ºF (175ºC). Bring a large pot of salted water to a boil, then add the egg noodles. Boil for about 7 minutes, or until just tender. Drain noodles thoroughly.
  8. Prepare Breadcrumb Topping: Melt the remaining 1 tablespoon of butter. Stir in the breadcrumbs and grated Parmesan cheese until evenly coated.
  9. Combine Casserole: In a large bowl, combine the creamy mushroom sauce, cooked noodles, and drained tuna. Mix gently to combine all ingredients evenly.
  10. Assemble and Bake: Transfer the casserole mixture to a 9×9-inch (3-quart) casserole dish. Sprinkle the breadcrumb and Parmesan topping evenly over the casserole. Bake in the preheated oven for about 25 minutes, or until heated through and the top is golden brown.
  11. Serve: Remove from the oven and serve hot. Enjoy this classic, creamy tuna noodle casserole!

Notes

  • Use chunk light tuna packed in water for a lighter casserole or oil for richer flavor.
  • Make sure not to overcook the noodles; they will cook more in the oven.
  • Substitute low-fat milk for whole milk for a lighter version, but sauce may be less creamy.
  • You can add shredded cheddar or mozzarella cheese to the sauce for extra gooeyness.
  • Breadcrumb topping can be omitted or replaced with crushed crackers for texture variation.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven.

Find it online: https://marthatasty.com/creamy-tuna-noodle-casserole-with-mushrooms-and-parmesan-recipe/