This tuna casserole skips the canned condensed soup entirely. The sauce comes from mayonnaise and vegetable broth, which keeps it creamy without being heavy, and the whole thing bakes under a layer of breadcrumbs that go properly golden. It serves six and comes together in under an hour, which makes it one of the more practical dinners in regular rotation.
The technique that matters
Two things decide whether this casserole is good or just okay. First, cook the onion, garlic, and mushrooms until the mushrooms have fully released and reabsorbed their liquid — this takes the full 5–7 minutes and shouldn’t be rushed. Wet mushrooms will make the finished dish watery. Second, cook the egg noodles just to al dente and no further. They continue cooking in the oven, and if they go in already soft, they’ll turn mushy by the time the breadcrumbs are golden. Pull them slightly underdone and drain them well before folding everything together.
Shopping notes
- Tuna: Use two standard 5-oz (142g) cans of tuna in water, drained thoroughly. Tuna packed in oil works but makes the sauce noticeably richer — not a problem, just something to know.
- Vegetable broth: One standard 14.5-oz (411ml) can is what you need. Low-sodium broth is worth choosing here since the recipe already includes celery salt and seasoned tuna.
- Peas: Use frozen peas, thawed. Canned peas are softer and will turn to mush in the oven. No need to cook them — just thaw and drain.
- Mayonnaise: Full-fat gives the best result. Light mayo can split slightly when baked, leaving the sauce looking grainy rather than creamy.
Troubleshooting
- Casserole is dry after baking: The noodles absorbed too much liquid before baking. Next time, assemble and bake immediately after mixing — don’t let it sit in the dish. You can also stir in an extra splash of broth before it goes in the oven.
- Breadcrumbs are pale and soft: Your oven likely runs cool, or the dish was covered. Bake uncovered the entire time and check at 25 minutes. If they’re still pale, switch to the broiler for 2–3 minutes — watch it closely.
- Sauce tastes flat: Taste before baking and adjust salt and pepper. Canned tuna and broth vary a lot by brand, so seasoning needs to be checked at the mixing stage, not after.
- Mixture seems too loose going into the dish: This is normal — the noodles absorb the liquid as it bakes. Don’t add more breadcrumbs to compensate; just spread it evenly and trust the oven.
- Casserole sticks to the dish: Grease the baking dish thoroughly, including the sides. A light spray of cooking oil works well. Skip the garnish of extra herbs on top before baking — not worth the extra dish.
Make-ahead notes
You can assemble the entire casserole up to 24 hours ahead. Mix everything together, transfer it to the greased baking dish, cover tightly with plastic wrap or foil, and refrigerate. Hold off on adding the breadcrumbs until just before it goes in the oven — if they sit overnight on a wet mixture they absorb moisture and won’t crisp up properly. Pull the dish from the fridge about 20 minutes before baking so it isn’t stone cold going in. Leftovers keep well in the fridge for up to 3 days in an airtight container. Reheat individual portions in the microwave with a splash of broth stirred in to loosen the sauce, or cover the whole dish with foil and warm it in a 325°F (165°C) oven for 20 minutes. This casserole also freezes well before baking: assemble without breadcrumbs, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge, add breadcrumbs, and bake as directed, adding 5–10 minutes to the bake time.
Creamy Tuna Casserole
Ingredients
- 12 ounce egg noodles
- 1 tablespoo olive oil
- 1 can vegetable broth
- 2 cans tuna drained well
- 1 cup mayonnaise
- 1 medium-sized yellow onion chopped
- 8 ounces mushrooms sliced
- 1 cup peas
- 3 cloves garlic minced
- ½ teaspoon celery salt (adjust to taste)
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ⅓ cup bread crumbs
- 1 pinch salt to taste
- 1 pinch freshly ground black pepper to taste
Instructions
- Preheat oven to 350°F / 175°C (180°C fan-forced).
- Cook egg noodles in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat. Sauté the chopped onion, minced garlic, and sliced mushrooms for 5-7 minutes until the onions are translucent and the mushrooms have released their liquid.
- In a large mixing bowl, combine the vegetable broth, drained tuna, mayonnaise, thawed peas, and the sautéed vegetables. Stir gently to combine, breaking up the tuna into flakes.
- Gently fold in the cooked egg noodles, celery salt, dried dill, garlic powder, onion powder, salt, and pepper. Stir until everything is evenly coated.
- Transfer the mixture into a lightly greased 9x13-inch (23x33cm) baking dish and spread evenly.
- Sprinkle breadcrumbs on top of the casserole.
- Bake for 25-30 minutes at 350°F / 175°C until the casserole is bubbling around the edges and the breadcrumbs are golden brown.
Nutrition
Your questions, answered
Can I use a different pasta instead of egg noodles?
Yes, but egg noodles are the best choice here because they’re tender and hold up without going gummy. Short pasta like rotini or penne works as a substitute — just cook it al dente and make sure it’s well drained before mixing.
Can I make this without mayonnaise?
Sour cream is the most reliable swap — use the same amount and the texture stays creamy. Greek yogurt also works but can curdle slightly at high heat, so reduce the oven temperature to 325°F (165°C) and check it early.
How do I know when the casserole is actually done?
The breadcrumbs should be deep golden brown and the edges of the casserole should be visibly bubbling. If the center looks wet and loose after 30 minutes, give it another 5 minutes — the noodles need that heat to finish absorbing the sauce.
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