Tuna Noodle Casserole

tuna noodle casserole

 Tuna Noodle Casserole is a great comfort food that really comes into it’s own when the weather is rainy or cold outside. It’s a real family favourite. It’s super easy to make and keeps very well [if the leftovers last long enough to be considered left-overs...] and it also freezes well so you can make more than one dish at a time. I also appreciate that it’s very inexpensive to make. So if it’s a buckle down and not spend kind of week, this is perfect.


Tuna Noodle Casserole
Recipe type: Main
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 4-6
  • 1 bag of Fusilli Pasta
  • 2 cans Tuna in Brine
  • 2 Handfuls of button Mushrooms, sauteed.
  • 2 tins Cream of Mushroom Soup
  • 2 generous spoonfuls of butter, plus some to grease the dish
  • 1 cup of green peas [defrosted from frozen are perfect]
  • Pinch of Salt
  • Toasted Onion Sprinkles (optional)–the ones at IKEA are awesome!
  1. Preheat your oven to 150 C.
  2. Bring a large pan of salted water to the boil and add the pasta and cook following the packet guidelines. Give the pasta a stir every now and then.
  3. Heat a pan with the butter and add the chopped mushrooms.
  4. Grease a casserole dish with a little butter. Drain your pasta and add to the dish.
  5. Drain the tuna and add to the pasta along with the can of mushroom soup and give it a good stir so the pasta is coated.
  6. Add the sauteed mushrooms along with the buttery juice.
  7. Sprinkle over the roasted onion if you want!
  8. Place in the oven for 15 minutes.
  9. Serve!



  1. Taimi says:

    Stay with this guys, you’re hlpeing a lot of people.

  2. Celina says:

    This is an aritlce that makes you think “never thought of that!”

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