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Tuna Casserole


- 8 oz pasta (such as egg noodles or macaroni)
- 2 cans (5oz each) tuna, drained
- 1 cup frozen peas, thawed
- 1 cup sliced mushrooms (optional)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional)


1. Preheat your oven to 350°F (175°C).
2. Cook the pasta according to the package instructions, until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add diced onions and minced garlic. Cook until onions are translucent.
4. If using mushrooms, add them to the skillet and cook until they release their moisture and start to brown.
5. Sprinkle flour over the cooked vegetables and stir well to combine. Cook for another minute to cook out the raw flour taste.
6. Gradually pour in the milk while stirring constantly. Continue cooking until the sauce thickens.
7. Add shredded cheese, thyme, salt, and pepper to the skillet. Stir until the cheese melts and the sauce becomes smooth.
8. Remove the skillet from heat and add the drained tuna, cooked pasta, and thawed peas. Stir to combine everything evenly.
9. Transfer the mixture to a greased baking dish.
10. Optional: Sprinkle breadcrumbs over the top of the casserole for a crispy topping.
11. Bake for 20-25 minutes or until the casserole is heated through and bubbly.
12. Allow it to cool slightly before serving.

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