No-Soup Tuna Noodle Casserole

The aroma of a bubbling casserole, golden breadcrumbs, and tender noodles fills the kitchen as this No-Soup Tuna Noodle Casserole comes together. In just under an hour, you can serve a comforting, hearty meal that blends creamy goodness with delightful textures. It works seamlessly because the sauce envelops the ingredients, making every bite satisfying.

This casserole is perfect for families looking for a quick weeknight dinner or anyone craving a nostalgic comfort dish. It also stores well in the fridge, making it ideal for meal prep or leftovers.

Why You’ll Love This Recipe

• The creamy sauce is rich and velvety, coating every noodle perfectly.
• Freshly sautéed mushrooms add a delicious depth of flavor.
• Topped with buttery breadcrumbs, it provides a delightful crunch.
• This dish can be made ahead of time and easily reheats beautifully.

What You’ll Need

Gather these ingredients for a delicious casserole:

For the Casserole

• 8 ounces broad egg noodles
• 4 tbsp unsalted butter, more as needed
• 8 ounces mushrooms, sliced
• 3 tbsp all-purpose flour
• 2 1/2 cups milk
• 1/2 cup mayonnaise
• 1 1/2 cups frozen peas, thawed
• 2 (5- to 6-ounce) cans of tuna in water, drained and flaked
• 2 to 3 tbsp coarsely chopped pimientos, drained

For the Topping

• 1 cup breadcrumbs, soft, fresh
• 2 tbsp unsalted butter, melted
• 1/4 tsp fine salt, more to taste
• 1 tbsp finely chopped fresh parsley (for garnish, optional)

Use low-fat mayo for a lighter version.

Substitutions & Swaps

• Use gluten-free pasta for a gluten-free option.
• Swap tuna for shredded chicken if preferred.
• Add spinach or other vegetables for extra nutrition.
• Use vegetable broth instead of milk for a dairy-free version.

How to Make It

Creating this casserole is a straightforward process.

Prepare the oven and cook the noodles

Preheat your oven to 350°F (180°C). Bring a large pot of salted water to a boil and cook the noodles until al dente. Drain and rinse with cold water to stop the cooking process, then set aside.

Sauté the mushrooms

In a large saucepan, melt butter over medium heat. Add sliced mushrooms and sauté until golden brown and tender.

Make the roux

Sprinkle flour over the mushrooms and cook, stirring continuously, until it develops a nutty aroma, about 1-2 minutes.

Create the sauce

Gradually whisk in milk, continuing to stir until the sauce thickens.

Incorporate the remaining ingredients

Stir in mayonnaise, peas, tuna, and pimientos. Season with salt to taste. Bring to a simmer and cook for 1 minute, stirring continuously.

Combine and transfer to baking dish

Add the cooked noodles to the sauce and stir to combine. Transfer the mixture to a lightly buttered 2-quart baking dish, spreading evenly.

Prepare the topping

In a small bowl, mix breadcrumbs, melted unsalted butter, and salt until well combined.

Bake and serve

Sprinkle the buttered breadcrumb mixture evenly over the casserole. Bake for about 25 minutes or until bubbly and the topping is browned. Garnish with parsley if desired, and serve hot.

How to Store It

Fridge: 3 to 4 days in an airtight container.
Freezer: No, it affects texture and flavor.
Reheat: Microwave on medium for 2-3 minutes.

Tips for Best Results

• Cook noodles just until al dente to prevent overcooking while baking.
• Use fresh ingredients for the best flavor and texture.
• Don’t skip the seasoning; it enhances the overall dish.
• Let the casserole cool slightly before serving for easier slicing.

Serving Suggestions

• Pair with a crisp green salad for a refreshing contrast.
• Serve with garlic bread for a comforting meal.
• Perfect for potlucks or family gatherings, sure to please everyone.