Classic Tuna Casserole

This hearty and tasty Classic Tuna Casserole will not let you down with its delightful mix of flavors featuring mushrooms, peas and tuna. Try it today!


3 cupsNo Yolks Broad Noodles
1 1/2 Tbspsmargarine
1onion, finely chopped
1green bell pepper, finely chopped
1 cupsliced fresh mushrooms
2 Tbspsflour
3/4 tspsalt
1/4 tspdried thyme leaves, crushed
1/8 tspfreshly ground black pepper
12 ozevaporated milk
1/2 cupfrozen peas
1 can(5 oz.) tuna, drained and flaked
1/3 cupFrench fried onions


  1. Prepare noodles according to package directions.
  2. Melt the margarine in a large nonstick skillet. Add onion, bell pepper and mushrooms. Cook over medium heat, stirring frequently, for 5 to 8 minutes, or until vegetables are tender.
  3. Sprinkle flour over vegetables and stir to mix in. Add salt, thyme and pepper; stir again. Gradually add evaporated milk, stirring constantly, scraping up any browned bits in bottom of skillet.
  4. Add peas. Simmer for 3 minutes, stirring frequently, or until milk is slightly thickened. Stir in tuna and cooked noodles.
  5. Spoon noodle mixture into a large, shallow baking dish sprayed with nonstick cooking spray. Sprinkle onion rings over noodles.
  6. Bake in preheated 350-degree oven for 20 minutes or until onion rings and noodles are lightly browned. Remove from oven and let set for a minute before serving.


Leftover casserole can be refrigerated in an airtight container for 2-3 days.