Tuna Noodle Casserole Without Soup

Tuna Noodle Casserole Without Soup

Course: Main Course, Main Dish

Cuisine: American

Keyword: baked tuna casserole, homemade tuna noodle casserole, tuna casserole, tuna casserole without soup, tuna noodle casserole, tuna noodle casserole no soup, tuna noodle casserole recipe, tuna noodle casserole without canned soup, tuna noodle casserole without soup

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 692kcal

Author: Chef Jessica Formicola

A creamy baked tuna noodle casserole made without condensed soup. This homemade version uses pasta, tuna, vegetables, Parmesan, real cream and crispy panko breadcrumbs for a cozy, from-scratch comfort food dinner.

Print Recipe

Equipment

Ingredients

12 ounces farfalle pasta , cooked to al dente and drained
2 tablespoons extra virgin olive oil
2 garlic cloves , pressed or finely minced
1 cup panko breadcrumbs
8 ounces sliced mushrooms
3 tablespoons unsalted butter
1/2 cup white onion , finely chopped
3 tablespoons flour
3 cups heavy cream
1 cup frozen peas
1/2 cup roasted red peppers , chopped and blotted dry with a paper towel
2 tablespoons sun dried tomatoes , drained and chopped
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
12 ounces solid white tuna , well drained
3/4 cups parmigiano-reggiano cheese , finely grated

Instructions

Preheat the oven to 375°F degrees. Coat a large casserole dish with cooking spray and set aside. Cook the 12 ounces farfalle pasta to al dente according to package directions.
In a medium skillet, heat the 2 tablespoons extra virgin olive oil over medium heat. Add the minced 2 garlic cloves, cook for 1 minute. Stir in the 1 cup panko breadcrumbs, tossing to coat. Continue to brown for 3-4 minutes until fragrant and browned. Remove and set aside.
Using the same pan, return to medium heat and add the 8 ounces sliced mushrooms, using just the leftover oil. Reduce to half the size and spoon out to a dish. Set aside.
In the same pan over medium heat, melt the 3 tablespoons unsalted butter. Add the chopped 1/2 cup white onion and sauté until it is soft and opaque. Mix in the 3 tablespoons flour until it makes a paste, and continue stir until the flour is light brown. Whisk in the 3 cups heavy cream, bringing to a low simmer and remove from heat. Stir in the 1 cup frozen peas, drained, blotted and chopped 1/2 cup roasted red peppers 2 tablespoons sun dried tomatoes , 1 teaspoon coarse kosher salt and 1/2 teaspoon freshly ground black pepper.
In a large mixing bowl, combine cooked pasta, cream mixture, mushrooms, 12 ounces solid white tuna , and 3/4 cups parmigiano-reggiano cheese. Mix until all ingredients are fully combined and then transfer to the prepared casserole dish.
Top with the seasoned panko topping.
Bake, covered with aluminum foil, for 20 minutes, then remove the aluminum and cook for an additional 5 minutes or until casserole registers at 145°F. Remove and allow to rest for 10 minutes before serving.
If you've tried this recipe, come back and let us know in the comments or star ratings.

Video

Nutrition