Homemade Cheesy and Creamy Tuna Helper Casserole

tuna helper casserole in individual bowls.

5 from 1 vote

Homemade Cheesy and Creamy Tuna Helper Casserole

This Homemade Creamy Tuna Helper Casserole is a nostalgic classic made with egg noodles, creamy cheese sauce, canned tuna, and a crispy breadcrumb topping. Perfect for family dinners or meal prep!

Prep Time25

Cook Time20

Resting Time5

Total Time50

Course: casserole, Main Course, main dish

Cuisine: American

Servings:

Calories: 715kcal

Author: Sarah Jenkins

Ingredients

8 oz plus 1 tablespoon unsalted butter divided
12 oz egg noodles
1 teaspoon salt
1 large onion finely chopped
16 oz mushrooms chopped (crimini, shitake, or button all work)
4 cloves garlic minced
¼ cup white wine
½ teaspoon ground black pepper
2 teaspoon fresh thyme chopped
¼ cup all-purpose flour
2 ½ cups chicken broth
1 cup half and half
1 cup frozen peas
3 oz white cheddar cheese shredded
3 oz yellow cheddar cheese shredded
15 oz canned tuna in water drained (I used 3 5 oz cans)
2 cups Italian breadcrumbs
zest from one lemon
½ cup fresh dill chopped

Instructions

Preheat your oven to 400°F (200°C). Grease a 13x9-inch baking dish with 1 tablespoon of butter and set aside.
Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, according to package instructions. Drain and set aside.
While the pasta is cooking, melt 4 tablespoons of butter In a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened but not browned, about 8–10 minutes.
Increase the heat to medium-high. Add the mushrooms and garlic to the skillet. Cook, stirring occasionally, until most of the mushroom liquid has evaporated, about 4–6 minutes. Pour in the white wine and cook until reduced and the skillet is nearly dry, about 2 minutes. Season with salt, black pepper, and thyme. Remove from heat and set aside.
In a medium saucepan over medium-low heat, melt the remaining 4 tablespoons of butter. Whisk in the all-purpose flour and cook, whisking constantly, for about 2 minutes until golden and smooth. Gradually whisk in the chicken broth and bring to a boil. Reduce the heat to medium and stir in the half-and-half and both kinds of cheese. Stir until the cheese is fully melted and the sauce is smooth, about 1–2 minutes. Season with salt and black pepper to taste.
In a large mixing bowl, gently fold together the cooked noodles, mushroom mixture, cheese sauce, frozen peas, and tuna (broken into bite-sized chunks). Taste and adjust seasoning as needed.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the breadcrumbs over the top.
Bake in the preheated oven for 15–20 minutes, or until bubbly around the edges and the breadcrumbs are golden.
Remove the casserole from the oven and let it rest for 5 minutes. Zest the lemon over the top, sprinkle with fresh dill, and serve warm.

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