Cheesy Tuna Casserole – Busy Mom’s Series

Cheesy Tuna Casserole – Busy Mom’s Series

Cheesy Tuna Casserole is the perfect family supper as the days get shorter and the weather grows cooler. After a long, tiring day at work and school, this comfort food will be enjoyed by all.


  • 3 cups egg noodles
  • ¼ cup butter (do not use margarine)
  • 1 cup chopped red sweet pepper
  • 1 cup chopped celery (~2 stalks)
  • ¼ cup yellow onion, finely diced
  • ¼ cup all-purpose flour
  • 1 – 2 tablespoons Dijon-style mustard
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2¼ cups milk
  • 1 can (12 oz) chunk white tuna (water pack), drained and broken into chunks; two 5-ounce pouches chunk light tuna in water, drained; or two 6-ounce cans skinless, boneless salmon, drained
  • 1 cup cubed cheddar cheese
  • ½ cup soft bread crumbs
  • ¼ cup freshly grated Parmesan cheese (1 ounce)
  • 1 tablespoon fresh parsley, snipped or minced
  • 1 tablespoon butter, melted



  1. Preheat oven to 375º F.
  2. Lightly butter a 2-quart baking dish; set aside.
  3. In a large saucepan cook noodles according to package directions; drain.
  4. Return noodles to pan, cover, and set aside.

Prepare the Sauce

  1. Melt ¼ cup butter in a medium-sized sauce pan over medium heat.
  2. Add sweet pepper, celery, and onion – sauté for 8 to 10 minutes or until tender, stirring occasionally.
  3. Stir in flour, mustard, salt, and black pepper.
  4. Gradually stir in milk and cook, stirring continuously, until slightly thickened and bubbly.
  5. Using a wooden spoon or rubber spatula gently fold sauce, tuna, and cheddar cheese into cooked noodles.
  6. Pour noodle mixture to the buttered baking dish.
  7. In a small bowl stir together soft bread crumbs, Parmesan cheese, and parsley; stir in melted butter.
  8. Sprinkle crumb mixture over noodle mixture.
  9. Bake, uncovered, for 25 to 30 minutes or until bubbly.

To Freeze and Serve Later

  1. Cover baking dish with plastic wrap, then with foil.
  2. Freeze for up to 1 month.
  3. TO SERVE:  Thaw in the refrigerator overnight (may still be a bit icy).
  4. Bake uncovered in preheated oven (375º F) for 65 to 75 minutes or until heated through.
  5. Let stand for 5 minutes before serving.

NOTE:  Can be made with other types of pasta, experiment and find the one your family enjoys the most. 


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