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Better Tuna Noodle Casserole

Tuna Casserole Recipe

Photo credit: Not Eating Out In New York


  • 1/2 box shaped pasta or egg noodles, cooked
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/4 cup frozen peas, thawed
  • 1/8 cup finely chopped onion
  • 4-5 button mushrooms, sliced
  • 1 scallion, chopped
  • 1/2 can white tuna
  • 1 cup milk and 1/2 cup heavy cream or sour cream (or 1 1/2 cups milk)
  • 1/4 cup grated parmesan
  • Salt and fresh ground pepper to taste
  • Handful fresh chopped parsley



  • Yield: 3-4 servings
  1. Turn on broiler or just turn oven to 500 degrees.
  2. Melt butter and sauté onions and mushrooms on medium low heat for a few minutes (until they begin to smell wonderful).
  3. Season with salt and pepper.
  4. Add flour and stir for a minute.
  5. Add milk and stir until it boils and gets bubbly.
  6. Add cream if using. Taste for seasoning.
  7. Turn off heat, and stir in tuna, peas, scallion, parsley, and a little bit of the parmesan if desired.
  8. Fold pasta into mixture and pour into a medium casserole dish.
  9. Sprinkle a layer of parmesan on top of casserole and broiler for approximately five minutes, checking that it doesn’t burn.
  10. Let it cool a minute and serve.

Thanks to our friends at Not Eating Out In New York for this tasty twist on a classic. 

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