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Tuna Casserole

Cook Time20 mins
Total Time20 mins
Course: Main Dish
Servings: 6
Author: Toni Anderson


  • 6 Tablespoons 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


  • Preheat oven to 350° F. Grease a 9 x 13 inch baking dish.
  • Boil egg noodles according to directions.
  • While the noodles are cooking, melt 2 Tablespoons 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 cheese, peas, and spices.
  • Pour into the prepared baking dish. Cover with foil and bake for 15 minutes at 350 degrees.
  • Remove foil, top with the remaining cheese and cook an additional 5 minutes.