top of page

Tuna Casserole II

This is not your mom's soup can tuna casserole (which I do love by the way). Growing up that casserole made a regular rotation on the family dinner table, but I don't keep condensed soup stocked in my cupboards. When I want an on-the-fly tuna casserole dinner, I need to use the stuff I keep in stock at all times. This recipe is my riff on the classic.


8 Tablespoons Unsalted Butter, divided 3 Tablespoons + 5 Tablespoons

2 cups Bread Crumbs

4oz Sharp Cheddar shredded, divided 1oz + 3oz

1 cup sour cream, room temperature

2 cans Tuna, drained

3oz Mushrooms, sliced or chopped

1 medium Yellow Onion, chopped

1 Shallot, chopped

6-8 Celery Ribs, chopped

4 cloves Garlic, minced

3 Tablespoons Flour

1 teaspoon Kosher Sea Salat

1/2 teaspoon White Pepper

2 cups Whole Milk

1 cup loosely packed Parsley, chopped

1lb Large Elbow Noodles (or other noodles) prepared per package instructions and drained

3-8 Scallions, finely sliced


  • Preheat the oven to 325°F.

  • Melt 3 tablespoons of the butter and mix in a bowl with the bread crumbs, set aside.

  • In another bowl mix together tuna, sour cream and 3oz of the shredded cheese, set aside.

  • In a large skillet, melt 5 tablespoons of the butter over medium-low heat. Add the mushrooms, onion, celery, garlic, and shallot, sauté until tender, approximately 10-15 minutes (depending on the size you chop your vegetables).

  • Microwave the 2 cups of milk for 2 minutes to take the chill off.

  • Add the flour, salt and pepper to the skillet. Cook mixture, stirring frequently for about 1 minute.

  • Slowly pour in the milk, constantly whisking to dissolve the roux into the milk.

  • Simmer for about 5 minutes until starting to thicken. Remove from heat.

  • Prepare the pasta per package directions.

  • Pour drained noodles into a casserole dish.

  • Pour the vegetable sauce over noodles and stir until well combined.

  • Fold in sour cream, tuna and cheese mixture, being careful not to over stir so when baked you get little pockets of sour cream and cheese.

  • Spread remaining 1oz of shredded cheese over all.

  • Spread bread crumbs evenly over the cheese.

  • Place into the oven and bake, uncovered, until bubbling, about 30 minutes.

  • Set oven to broil and broil an additional 3-4 minutes to toast the bread crumbs.

  • Top with finely sliced green onions and serve after resting at least 5 minutes.

Makes 8 to 10 servings

bottom of page