This Tuna Casserole is the ultimate cozy comfort food. Flakey Tuna, mushrooms (no cans!), peas, cheese, a luscious sauce, egg noodles and a zesty lemon panko topping with caramelized lemons. Seriously this is the ultimate Tuna casserole recipe to make!
We have a THING for Tuna here. So many Tuna Recipes to explore and seriously, all SO GOOD! So this tuna casserole recipe is long overdue here. Let’s start by saying that I didn’t appreciate tuna casserole for years, and I knew exactly why. So I’ve tested so many recipes to figure out a way around the canned soup and a way to add a subtle flavor of lemon.
When you try this recipe, you’ll know exactly what I mean. Take it from a tuna lover who tried so many ways to make this the best version it can be!
So What is a Tuna Casserole?
The tuna casserole is one of the most popular recipes in the US, and it rose to fame in the 1950’s. A that time everything creamy, rich and velvety was coming to life. Casseroles were the thing.
This recipe was one of those inexpensive solutions to dinner and cozy meals. All you needed was a can of mushroom soup, some noodles, canned tuna, canned peas, cheese and crushed potato chips for topping. Such an affordable meal that requires pantry items only, nothing perishable. Most households would have all those ingredients in their pantry at any given time.
So as time evolved, some have kept the recipe as it is, and others have swapped some items. The most common swap was the canned peas into fresh or frozen peas. This was a while ago when lots of people began to shy away from canned veggies.
Eventually the chips made the swap too with panko or any breadcrumbs. And finally, the canned soup. This was our first priority when testing for this recipe. We made a luscious classic bechamel sauce with fresh mushrooms and it was the best thing ever!
Let’s get started with the best tuna casserole recipe, the ingredients, video and how to below!
Why You’ll LOVE This Tuna Casserole Recipe
- No canned Soup, ever. While this could be the classic old fashioned way, there’s a way around it. A way that’s far more tastier and healthier for you! Believe me you won’t miss that canned stuff!
- We caramelize some lemon slices in the butter before making the sauce and then add plenty of lemon zest to the panko topping. The richness of the caramelized lemon and brightness of the lemon zest topping take this casserole to another level!
- This recipe is fabulously made in advance, it’s also freezer friendly and a potluck favorite.
- Flavors are elevated. We flavored the creamy sauce for the tuna casserole with herbs and caramelized lemon, and the same with the topping. So many beautiful flavors here while highlighting the tuna!
- Amazing textures! The luscious creamy sauce, perfectly cooked noodles. flakey tuna, peas, mushrooms and the crunch topping all come together like a dream!
- A tuna casserole is one of those dinners or cozy meals that uses the most simplest of ingredients. Nothing fancy and nothing that requires a trip to a speciality store.
Ingredients You’ll Need
- Tuna. We’re keeping with the classic taste and convenience of a tuna casserole and so we’re using canned tuna. Be sure to buy quality canned tuna, preferably packed in lemon or water not oil. Also make sure to drain that fish really well before using here. While you can use our Tuna Steak Recipe, we feel the texture and flavor is best with canned.
- Noodles. Again keeping up with the classics here, we used the good old no yolks noodles. Make sure to cook them super al dente as they will cook further in the oven.
- Béchamel ingredients. Butter, flour, milk or half n half. You can add in some stock to replace a part of the milk or half n half for a lighter casserole recipe.
- Seasoning. We use a bled of oregano, garlic powder, onion powder, paprika, salt and pepper. We blend them all together and this is the main seasoning we use for the sauce, the topping and as we cook it.
- Veggies. Frozen green peas are a great substitute for the canned and even for fresh sometimes. We also use fresh mushrooms for this recipe instead of the canned stuff. So flavorful and amazing texture!
- Flavorings. Our basics include onions, garlic and fresh herbs like thyme.
- Lemon. We use lemon zest and lemon slices here for a different level of lemon flavor.
- Panko Mixture. You can use regular breadcrumbs, but we use panko mixed with seasoning (above), fresh herbs, chilli flakes and lemon zest.
- Cheese. The classic cheddar cheese is what we use. However you can use gruyere or any other soft melting cheese.
How to Make Tuna Casserole
Prepare the Sauce
- We start by infusing a rich deep lemon taste which pairs so beautifully with our recipe. To do that, just add in lemon slices to some melted butter in the pot over medium heat. Caramelize the lemon for 1 minute per side until golden, then remove from the pan.
- Begin the sauce in the same pot where the butter is infused with the lemon flavor. Add in the onions and seasoning. You can use Italian seasoning blend or simple blend salt, pepper, oregano, onion and garlic powder and some paprika.
- Once the onions have cooked until soft and translucent, you’re going to add in some sliced mushrooms and garlic. While you can use white button mushrooms, we prefer cremini. Cook the mushrooms with the onions until they have softened but not totally wilted down.
- Now you’re going to add in the flour along with a tablespoon more of butter. This is the base for the béchamel sauce and this is how it will thicken up.
- At this point it is KEY to sauté the flour with the mushrooms and onions for at least 1 minute or until slightly golden. This step removes the raw flour taste from your sauce.
- You’re now ready to add in the liquid. We’re using milk and half n half, this creates a super luscious and creamy tuna casserole recipe. You can use exclusively half n half for a richer result, or use half stock and half milk for a lighter recipe. We assure you either way it will be delicious. Now make sure you season the liquid with the same seasoning above.
- Increase the heat slightly to medium high and bring the mixture to a boil while mixing. You’ll notice how the liquid will thicken and at that point, drop the heat to medium low. Let the sauce bubble for 2-3 minutes to infuse with the flavors.
- At that point you’re going to add the drained tuna, peas and cheese. Give it a mix until all blended.
Cook the Noodles
It’s best to cook them super aldente. That’s because the noodles will further cook in the oven. We’ve used here the classic no yolks noodles, but you can most definitely use pasta or a gluten free option if needed.
Assemble the Casserole
- The noodles are tossed into the pot and coated well with the sauce, tuna, peas and mushrooms. Now we pour the whole pot into a 9 by 13 inch dish, and spread the noodle tuna mixture evenly into the baking dish. You can use the same pot if that’s your preference.
Topping
- This is frankly a MUST for the recipe, so please don’t skimp. The topping is a mixture of panko bread crumbs, parmesan cheese, fresh thyme, chilli flakes and lemon zest. An absolute flavor and texture addition to your dish!
- Sprinkle the topping evenly all over the baking dish covering all the tuna casserole. And to finish off, add the caramelized lemon slices ontop.
Baking the Casserole
- Bake for about 25 minutes until it’s golden and bubbly. You want the crispy golden tops and bubbly insides.
- Once out of the oven , we added some chopped chives (optional) and a dash of chilli flakes.
- Be super careful about serving it right away as it will be really hot and bubbly. So give it about 10 minutes before serving.
And there you have the absolute Tuna casserole packed with freshness and flavor, and yet just as cozy.
Tips For the Best Tuna Casserole Recipe
- Use quality canned tuna for the best tasting casserole recipe. Make sure you use the fish packed in water or lemon, not oil. The oil will make it hard for the tuna to blend in the sauce. And finally, make sure to drain it well before using.
- Frozen peas are a great choice for this recipe, better than fresh peas. Avoid canned by all means.
- Cremini mushrooms have a richer taste compared to white button mushrooms, however you can still use them.
- The choice of cheese is completely optional as long as it is a soft melting cheese.
- For a richer recipe, use all half n half. And for a lighter taste, use half stock and half milk. Either option tastes great!
- The lemon slices add a rich sweet lemon taste to the sauce, while the zest on top adds a bright fresh tangy flavor.
- We prefer panko over regular breadcrumbs, however you can still use it.
- When adding the flour, make sure you toast it for 1-2 minutes to remove the raw flour taste from your sauce.
- Allow the sauce to bubble and thicken before adding the remaining ingredients, and observe the thickness.
- To thin out your sauce, add more liquid. To thick out the sauce, keep simmering it for longer than 8 minutes.
- You ca use store bought Italian seasoning or simply mix oregano, garlic and onion powders, salt and pepper and paprika.
- Don’t overcook the noodles, you need to under cook them as they will continue cooking in the oven.
- You can bake the casserole in the same pot if you’d like as long as it’s oven proof.
- Keep an eye on the panko topping, it should be golden and crisp.
- Avoid serving the dish right away as it will be super hot, rather wait for 8 minutes before enjoying it.
Tuna Casserole Variations
- Ass more veggies like corn, bell peppers, broccoli, sun dried tomatoes, spinach or whichever you prefer. Don’t overshadow the tuna, but feel free to be as creative as you’d like.
- Make it spicy by adding jalapeños or more chilli flakes.
- Use cajun spice for a beautiful twist. Also add more or less of your favorite spice blend like more onion powder than garlic.
- Swap cheeses around, and try different varieties.
- Add in more seafood. You can add in some canned or cooked Sardines. While they have a bad reputation, I urge you to try my grandmother’s recipe!
- Change the topping and use your favorite flavored chips or crackers, make sure you crush them.
How to Make Ahead Tuna Casserole?
- Prepare all the recipe and assemble it in your baking dish ready to bake. Keep in mind to underbake the noodles even more, and having the sauce slightly thinner than usual.
- Now cover the dish and refrigerate for up to 3 days.
- When ready to bake, make sure you remove the dish from the fridge for 1 hour before baking. Bake as usual adding an extra 15-18 minutes more baking time.
How to Freeze and Reheat?
- Prepare the casserole and pour into the baking dish as above. Make sure the sauce has cooled before wrapping and freezing.
- You can freeze for upto 3 months.
- To Reheat, take the dish out of the freezer the day before. Make sure to thaw it completely. Bake as above adding an extra 20 minutes.
Why is my casserole dry?
The two main reasons for dryness are that the dish is over baked, or the sauce was very thick to begin with. When tossing the noodles with all the ingredients, the sauce should be thick, yet thin enough to evenly coat every noodle and have some liquid left for baking.
How to tell when the casserole is done?
The edges will be bubbly, and the tops will be golden and crisp. You can use the fork knife test and insert a knife in the casserole, and when you remove it, the knife should have a thick coating on it not a thin one.
What to Serve with Tuna Casserole
A variety of Salad Recipes here for you to choose from. We love a nice salad and some Garlic Bread.
More Canned Tuna Recipes
Straight from the Mediterranean is this Tuna Salad Recipe with Olive Oil Dressing and it makes the best Sandwich too!
Viral Tuna Recipes
Tuna Tataki
Crudo
Wrap
Ahi Tuna Salad
Ceviche
Carpaccio
Tuna Tartare
Tuna Casserole
This Tuna Casserole is the ultimate cozy comfort food. Flakey Tuna, mushrooms (no cans!), peas, cheese, a luscious sauce, egg noodles and a zesty lemon panko topping with caramelized lemons. Seriously this is the ultimate Tuna casserole recipe to make!
Ingredients
Casserole
-
4
tablespoons
butter
unsalted, divided -
2
lemons
sliced -
1
red onions
finely diced -
2
cups
mushrooms
sliced -
2
tablespoons
flour -
3 1/2
cups
Milk
mix in some half n half totalling 3 1/2 cups. -
2
cups
grated cheese -
2
tablsepoons
dijon mustard -
3
cans
tuna
drained -
1
cup
frozen peas -
2-3
teaspoons
seasoning
below. Use more or less to your taste
Seasoning blend
-
2
tablespoons
orgeano
dried -
1
tablespoon
granulated onion -
1
Tablespoon
granulated garlic -
2
teaspoons
paprika -
1
teaspoon
dried parsley
or basil -
1
teaspoon
salt and pepper -
1/2
teaspoon
chili flakes
optional
Assembly
-
12
ounce
egg noodles
cooked super aldente
Topping
-
1/3
cup
Panko
or breadcrumbs -
1/3
cup
Parmesan Cheese
grated -
1
tablespoon
lemon zest
or zest of 1 whoe lemon -
1
teaspoon
chili flkes
optional -
1
tablespoon
thyme leaves
fresh -
1/8
teaspoon
salt and pepper
Instructions
-
We start by infusing a rich deep lemon taste which pairs so beautifully with our recipe. To do that, just add in lemon slices to some melted butter in the pot over medium heat. Caramelize the lemon for 1 minute per side until golden, then remove from the pan.
-
Begin the sauce in the same pot where the butter is infused with the lemon flavor. Add in the onions and seasoning. You can use Italian seasoning blend or simple blend salt, pepper, oregano, onion and garlic powder and some paprika.
-
Once the onions have cooked until soft and translucent, you’re going to add in some sliced mushrooms and garlic. While you can use white button mushrooms, we prefer cremini. Cook the mushrooms with the onions until they have softened but not totally wilted down.
-
Now you’re going to add in the flour along with a tablespoon more of butter. This is the base for the béchamel sauce and this is how it will thicken up.
-
At this point it is KEY to sauté the flour with the mushrooms and onions for at least 1 minute or until slightly golden. This step removes the raw flour taste from your sauce.
-
You’re now ready to add in the liquid. We’re using milk and half n half, this creates a super luscious and creamy tuna casserole recipe. You can use exclusively half n half for a richer result, or use half stock and half milk for a lighter recipe. We assure you either way it will be delicious. Now make sure you season the liquid with the same seasoning above.
-
Increase the heat slightly to medium high and bring the mixture to a boil while mixing. You’ll notice how the liquid will thicken and at that point, drop the heat to medium low. Let the sauce bubble for 2-3 minutes to infuse with the flavors.
-
At that point you’re going to add the drained tuna, peas and cheese. Give it a mix until all blended.
-
It’s best to cook them super aldente. That’s because the noodles will further cook in the oven. We’ve used here the classic no yolks noodles, but you can most definitely use pasta or a gluten free option if needed.
-
The noodles are tossed into the pot and coated well with the sauce, tuna, peas and mushrooms. Now we pour the whole pot into a 9 by 13 inch dish, and spread the noodle tuna mixture evenly into the baking dish. You can use the same pot if that’s your preference.
-
This is frankly a MUST for the recipe, so please don’t skimp. The topping is a mixture of panko bread crumbs, parmesan cheese, fresh thyme, chilli flakes and lemon zest. An absolute flavor and texture addition to your dish!
-
Sprinkle the topping evenly all over the baking dish covering all the tuna casserole. And to finish off, add the caramelized lemon slices ontop.
-
Bake for about 25 minutes until it’s golden and bubbly. You want the crispy golden tops and bubbly insides.
-
Once out of the oven , we added some chopped chives (optional) and a dash of chilli flakes.
-
Be super careful about serving it right away as it will be really hot and bubbly. So give it about 10 minutes before serving.
-
And there you have the absolute Tuna casserole packed with freshness and flavor, and yet just as cozy.
Recipe Notes
Tips For the Best Tuna Casserole Recipe
- Use quality canned tuna for the best tasting casserole recipe. Make sure you use the fish packed in water or lemon, not oil. The oil will make it hard for the tuna to blend in the sauce. And finally, make sure to drain it well before using.
- Frozen peas are a great choice for this recipe, better than fresh peas. Avoid canned by all means.
- Cremini mushrooms have a richer taste compared to white button mushrooms, however you can still use them.
- The choice of cheese is completely optional as long as it is a soft melting cheese.
- For a richer recipe, use all half n half. And for a lighter taste, use half stock and half milk. Either option tastes great!
- The lemon slices add a rich sweet lemon taste to the sauce, while the zest on top adds a bright fresh tangy flavor.
- We prefer panko over regular breadcrumbs, however you can still use it.
- When adding the flour, make sure you toast it for 1-2 minutes to remove the raw flour taste from your sauce.
- Allow the sauce to bubble and thicken before adding the remaining ingredients, and observe the thickness.
- To thin out your sauce, add more liquid. To thick out the sauce, keep simmering it for longer than 8 minutes.
- You ca use store bought Italian seasoning or simply mix oregano, garlic and onion powders, salt and pepper and paprika.
- Don’t overcook the noodles, you need to under cook them as they will continue cooking in the oven.
- You can bake the casserole in the same pot if you’d like as long as it’s oven proof.
- Keep an eye on the panko topping, it should be golden and crisp.
- Avoid serving the dish right away as it will be super hot, rather wait for 8 minutes before enjoying it.
Tuna Casserole Variations
- Ass more veggies like corn, bell peppers, broccoli, sun dried tomatoes, spinach or whichever you prefer. Don’t overshadow the tuna, but feel free to be as creative as you’d like.
- Make it spicy by adding jalapeños or more chilli flakes.
- Use cajun spice for a beautiful twist. Also add more or less of your favorite spice blend like more onion powder than garlic.
- Swap cheeses around, and try different varieties.
- Add in more seafood. You can add in some canned or cooked Sardines. While they have a bad reputation, I urge you to try my grandmother’s recipe!
- Change the topping and use your favorite flavored chips or crackers, make sure you crush them.
How to Make Ahead Tuna Casserole?
- Prepare all the recipe and assemble it in your baking dish ready to bake. Keep in mind to underbake the noodles even more, and having the sauce slightly thinner than usual.
- Now cover the dish and refrigerate for up to 3 days.
- When ready to bake, make sure you remove the dish from the fridge for 1 hour before baking. Bake as usual adding an extra 15-18 minutes more baking time.
How to Freeze and Reheat?
- Prepare the casserole and pour into the baking dish as above. Make sure the sauce has cooled before wrapping and freezing.
- You can freeze for upto 3 months.
- To Reheat, take the dish out of the freezer the day before. Make sure to thaw it completely. Bake as above adding an extra 20 minutes.
Why is my casserole dry?
The two main reasons for dryness are that the dish is over baked, or the sauce was very thick to begin with. When tossing the noodles with all the ingredients, the sauce should be thick, yet thin enough to evenly coat every noodle and have some liquid left for baking.
How to tell when the casserole is done?
The edges will be bubbly, and the tops will be golden and crisp. You can use the fork knife test and insert a knife in the casserole, and when you remove it, the knife should have a thick coating on it not a thin one.
What to Serve with Tuna Casserole
A variety of Salad Recipes here for you to choose from. We love a nice salad and some Garlic Bread.
More Canned Tuna Recipes
Straight from the Mediterranean is this Tuna Salad Recipe with Olive Oil Dressing and it makes the best Sandwich too!
