Tuna Casserole Without Canned Soup
A comforting baked tuna casserole prepared entirely from scratch, featuring tender pasta, albacore tuna, sautéed mushrooms, and a smooth homemade sauce. Sharp cheddar and buttered breadcrumbs create a crisp, golden topping without relying on condensed soup.
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Ingredients
For the Pasta Filling
- 12 ounces albacore tuna packed in water thoroughly drained and separated into flakes
- 1 cup room-temperature milk
- 3 fresh garlic cloves finely minced
- 8 ounces whole-wheat rotini or egg noodles
- 16 ounces cremini or button mushrooms cut into bite-sized pieces
- ¼ cup all-purpose flour
- 1 cup chicken stock or vegetable broth
- 2 celery ribs cut into ¼-inch dice
- 2 tablespoons unsalted butter
- 1 medium onion cut into ½-inch dice, approximately 1 cup
- Kosher salt adjusted to taste
- Freshly ground black pepper adjusted to taste
For the Topping
- ½ cup breadcrumbs preferably panko for a crisper finish
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon butter melted
For Preparing the Baking Dish
- Butter as required
Instructions
- Preheat the oven to 375°F. Coat the interior of a 9 × 13-inch baking dish generously with butter.
- Prepare the ingredients before cooking. Dice the onion and celery, finely mince the garlic, chop the mushrooms, drain and flake the tuna, and shred the cheddar cheese.
- Bring a large pot of generously salted water to a boil. Add the pasta and cook until just al dente, stopping approximately 1 to 2 minutes before the package’s recommended cooking time because the pasta will continue softening in the oven.
- Drain the pasta thoroughly and place it aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion and celery, then cook for approximately 3 minutes, or until the vegetables begin to soften.
- Add the minced garlic and stir for about 30 seconds, cooking only until aromatic. Incorporate the chopped mushrooms and continue cooking for 8 to 10 minutes, stirring periodically, until their released liquid has evaporated and the mushrooms begin to brown.
- Distribute the flour evenly over the sautéed vegetables. Stir continuously for approximately 1 minute to remove the raw flour flavor and form the foundation of the sauce.
- Gradually add the room-temperature milk and the chicken or vegetable stock, stirring constantly to maintain a smooth consistency.
- Cook the sauce over medium heat for 5 to 7 minutes, stirring frequently, until it becomes thick enough to cling to the back of a spoon. Season to taste with kosher salt and freshly ground black pepper.
- Combine the melted tablespoon of butter with the breadcrumbs in a small bowl. Stir until the crumbs are evenly moistened, then reserve the mixture for the topping.
- Remove the skillet from the heat. Gently fold the cooked pasta and drained tuna into the mushroom sauce until the ingredients are evenly distributed and fully coated.
- Transfer the tuna and pasta mixture to the prepared baking dish, spreading it into an even layer.
- Scatter the buttered breadcrumbs uniformly over the casserole, then distribute the shredded sharp cheddar cheese across the surface.
- Bake for 20 minutes, or until the edges are bubbling and the topping has developed a golden-brown finish.
- Allow the casserole to stand for 5 minutes before serving so the filling can settle slightly while remaining hot and creamy.
Notes
Whole-wheat pasta contributes a lightly nutty flavor and additional texture, while egg noodles provide a softer, more traditional result.
Sharp cheddar is recommended because its pronounced flavor remains noticeable after baking.
Room-temperature milk incorporates more smoothly into the roux and helps reduce the likelihood of lumps.
Season the homemade sauce adequately, as there is no condensed soup supplying additional salt or concentrated flavor.