My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, April 7, 2011

Tuna Noodle Casserole - From Scratch

Please don't think for a minute that I don't still make tuna noodle casserole the old fashioned way, two cans tuna, soup and a partial box of noodles, but this is special. That's why I make it for special people, like my Bible study class last week. If I remember this is adapted from an old Gourmet recipe.

Your topping are of your choice; crushed potato chips, 1 1/2 cups coarse fresh bread crumbs mixed with 4 ounces of grated Cheddar or French fried onions from a can.

I'll be linking to Full Plate Thursday at Miz Helen's Country Cottage, come join us.

Tuna Noodle Casserole
4-6 servings
print recipe

1 small onion, finely chopped
1/2 of a red sweet pepper, chopped
4 1/2 tablespoons unsalted butter
10 ounces mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
1/2 teaspoons dried thyme
2 teaspoons soy sauce
1/4 cup Sherry
1/4 cup -all purpose flour
2 cups low-sodium chicken broth or homemade
1 cup whole milk
2 teaspoons fresh lemon juice
1/4 teaspoon salt
2 (6-ounce) cans tuna in olive oil, drained
1 cup frozen peas, defrosted

6 ounces egg noodles (I prefer the thicker Amish style; about 3 1/4 cups)

Topping of your choice

Preheat oven to 375 degrees. Butter a shallow 2-quart baking dish.

Cook onion and pepper in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms and thyme, then saute, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to saute mushrooms, stirring, until liquid mushrooms give off is evaporated. Add sherry and boil, stirring occasionally, until evaporated. Remove from heat.

Melt remaining 3 tablespoons butter in a 2-3 quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce, add defrosted peas and stir gently. Check for seasoning.

Cook noodles in a 5-6 quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.

Top with your topping of choice. Bake until topping is crisp and sauce is bubbling, 20-30 minutes.


  1. This sounds delicious, especially the thyme. I would make this, Honey especially would love it!

  2. i have bad childhood tuna noodle casserole memories. my mother was not a very good cook and hers was like wallpaper paste!

  3. Hi Beverely,
    It sure is good to see you today. You know that we just have to have a Tuna Casserole every now and then, and your recipe looks delicious. I wish I was having it tonight. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  4. This is definitely fancier than what I made in early-Married poor days, but it's a great, warming dish. I always used crushed potato chips on the top and when I wanted to get daring, I would add pieces of fresh tomato.


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