Tuna casserole is a staple in our house. Everyone loves it and I can usually get most of the ingredients on sale which makes it a cheap meal too.
When I posted my last tuna noodle casserole recipe a few of you asked for a version that didn’t require a cream based soup. While using the cream based soup makes this meal super easy, I do understand wanting a healthier version, plus the price of cream soups is going up!
The cream soup free tuna casserole was a big hit with my family and it is definitely going to replace my old recipe!
Recipe: Tuna Casserole
- 6 Tablespoons of butter
- 1 bunch green onion (finely chopped)
- 1 celery stalk (diced)
- 1 Tablespoon minced garlic
- 1 cup mushrooms (optional)
- 1 cup frozen peas (optional)
- 1 1/2 cups milk
- 2 Tablespoons flour
- 2 cans tuna (drained)
- 1 bag egg noodles
- 2 cups shredded cheddar or monterey jack cheese
- Salt, pepper, red pepper flakes (to taste)
- Start water boiling for the noodles.
- While the noodles are boiling melt 2 Tablespoons of butter in a pan.
- Over medium heat cook onions, celery, mushrooms, and garlic for about 3 minutes.
- Add 4 Tablespoons of butter to the pan.
- When the butter is melted add the flour.
- Turn the heat to low and stir quickly with a whisk.
- While whisking pour in the milk.
- Whisk the mixture until it thickens and starts to boil. (You can turn up the heat, but don’t let the milk burn)
- If the mixture is not thickening you might need to add a little more flour, but don’t add too much.
- Once the mixture has thickened combine with the drained noodles. (I usually combine them right in the stock pot)
- Mix in tuna, 1 cup of cheese, peas, and spices.
- Pour into a greased 9×13 baking dish.
- Cover and bake for 15 minutes at 350 degrees.
- Remove foil, top with the remaining cheese and cook an additional 5 minutes.
Preparation time: 20 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 8