Creamy Dreamy Tuna Noodle Casserole with Mushrooms: A Comfort Food Classic Reimagined

Tuna noodle casserole. The very name evokes feelings of nostalgia, comfort, and maybe even a little bit of childhood glee. It’s a dish that has graced countless dinner tables, a reliable standby that’s both budget-friendly and undeniably satisfying. But let’s be honest, sometimes the classic version can be a little… bland. That’s where this recipe comes in. We’re taking the beloved tuna noodle casserole and elevating it with the earthy goodness of mushrooms, creating a creamy, dreamy, and utterly irresistible dish that will have everyone begging for seconds.

This recipe isn’t just about adding mushrooms; it’s about building layers of flavor, creating a symphony of textures, and ultimately, transforming a simple casserole into a culinary masterpiece (okay, maybe not a masterpiece, but definitely a dish worth bragging about!). We’ll be using fresh mushrooms for their robust flavor and meaty texture, creating a luscious creamy sauce that’s far from the gloppy canned soup versions, and topping it all off with a crunchy, golden-brown breadcrumb topping that adds the perfect finishing touch. Get ready to rediscover tuna noodle casserole!

Why This Tuna Noodle Casserole is Different

Forget everything you thought you knew about tuna noodle casserole. This isn’t your grandma’s (unless your grandma was secretly a gourmet chef!). Here’s what sets this recipe apart:

• Fresh Mushrooms: We’re ditching the canned mushrooms and opting for fresh cremini (baby bella) mushrooms for a more intense, earthy flavor. You can also use a combination of different mushrooms, like shiitake or oyster mushrooms, for a more complex flavor profile.
• Homemade Cream Sauce: No canned soup here! We’re making a creamy, decadent sauce from scratch using butter, flour, milk, and a touch of Dijon mustard for a subtle tang. This allows us to control the ingredients and create a sauce that’s perfectly seasoned and unbelievably flavorful.
• Flavor Boosters: We’re adding a few secret ingredients to elevate the flavor even further, including garlic, onion, and a splash of dry sherry (optional, but highly recommended!).
• Crunchy Topping: A simple breadcrumb topping made with butter and Parmesan cheese adds the perfect textural contrast to the creamy casserole.
• High-Quality Tuna: Using good-quality tuna in olive oil makes a huge difference in the overall flavor of the casserole. Look for tuna that’s sustainably sourced and packed in olive oil for the best results.

Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need:

• Noodles: 1 pound egg noodles (wide or medium)
• Tuna: 2 (5-ounce) cans tuna in olive oil, drained (reserve the oil!)
• Mushrooms: 1 pound cremini mushrooms, sliced
• Onion: 1 medium yellow onion, chopped
• Garlic: 2 cloves garlic, minced
• Butter: 4 tablespoons unsalted butter, divided
• Flour: 4 tablespoons all-purpose flour
• Milk: 3 cups whole milk
• Dijon Mustard: 1 teaspoon Dijon mustard
• Dry Sherry: 2 tablespoons dry sherry (optional)
• Parmesan Cheese: 1/4 cup grated Parmesan cheese, plus more for topping
• Breadcrumbs: 1/2 cup panko breadcrumbs
• Fresh Parsley: 2 tablespoons chopped fresh parsley
• Salt and Pepper: To taste
• Optional: 1/2 cup frozen peas, thawed

Equipment You’ll Need

• Large pot
• Large skillet
• 9×13 inch baking dish
• Whisk
• Mixing bowl

Step-by-Step Instructions

Now for the fun part! Follow these step-by-step instructions to create your own creamy, dreamy tuna noodle casserole with mushrooms:

Step 1: Cook the Noodles

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain the noodles well and set aside.

Step 2: Sauté the Mushrooms and Onions

While the noodles are cooking, heat 2 tablespoons of butter and 1 tablespoon of the reserved tuna oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they are browned and have released their moisture, about 8-7 minutes. Don’t overcrowd the pan; if necessary, cook the mushrooms in batches. Add the minced garlic and cook for another minute until fragrant. Season with salt and pepper to taste. Remove the mushroom mixture from the skillet and set aside.

Step 3: Make the Cream Sauce

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Slowly whisk in the milk, making sure to break up any lumps. Bring the mixture to a simmer, stirring constantly, and cook until the sauce has thickened, about 5-7 minutes. Reduce heat if necessary to prevent scorching.

Remove the skillet from the heat and stir in the Dijon mustard, dry sherry (if using), and grated Parmesan cheese. Season with salt and pepper to taste. The sauce should be thick enough to coat the back of a spoon.

Step 4: Assemble the Casserole

In a large bowl, combine the cooked egg noodles, mushroom mixture, drained tuna, and cream sauce. If using, add the thawed frozen peas. Gently toss everything together until well combined. Be careful not to break up the tuna too much.

Pour the mixture into a greased 9×13 inch baking dish. Spread it evenly in the dish.

Step 5: Make the Breadcrumb Topping

In a small bowl, combine the panko breadcrumbs, remaining 1 tablespoon of melted butter, and a sprinkle of Parmesan cheese. Mix well until the breadcrumbs are evenly coated with butter and cheese.

Step 6: Bake the Casserole

Sprinkle the breadcrumb topping evenly over the casserole. Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.

Step 7: Garnish and Serve

Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley. Serve hot and enjoy!

Tips and Variations

Want to customize your tuna noodle casserole? Here are a few tips and variations to try:

• Add Vegetables: Feel free to add other vegetables to the casserole, such as chopped celery, carrots, or bell peppers. Sauté them along with the onions and mushrooms.
• Use Different Types of Cheese: Experiment with different types of cheese in the cream sauce. Gruyere, cheddar, or Monterey Jack would all be delicious additions.
• Spice it Up: Add a pinch of red pepper flakes to the cream sauce for a little bit of heat.
• Make it Gluten-Free: Use gluten-free egg noodles and gluten-free flour in the cream sauce to make this casserole gluten-free.
• Add a Crunchy Topping: Instead of breadcrumbs, try topping the casserole with crushed potato chips or fried onions for a super crunchy topping.
• Make it Ahead: You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time to ensure the casserole is heated through.
• Use Different Types of Mushrooms: Experiment with different types of mushrooms such as shiitake, oyster, or portobello. Each variety will add a unique flavor and texture to the casserole.

Serving Suggestions

This tuna noodle casserole is delicious on its own, but it also pairs well with a variety of side dishes. Here are a few serving suggestions:

• Green Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the rich and creamy casserole.
• Steamed Vegetables: Steamed broccoli, green beans, or asparagus are healthy and flavorful side dishes that complement the casserole.
• Garlic Bread: Crispy garlic bread is always a welcome addition to any comfort food meal.
• Coleslaw: A tangy coleslaw provides a nice counterpoint to the richness of the casserole.

Storing Leftovers

Leftover tuna noodle casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

The History of Tuna Noodle Casserole

Tuna noodle casserole has a long and interesting history. It’s believed to have originated in the early 20th century, when canned tuna became widely available and affordable. Home cooks began experimenting with different ways to use this new ingredient, and tuna noodle casserole was born.

The dish gained popularity during the Great Depression, as it was a budget-friendly and filling meal that could feed a family on a limited budget. It remained a staple in American households throughout the 20th century, and it continues to be a popular comfort food today.

While the basic recipe for tuna noodle casserole has remained largely unchanged over the years, there are countless variations, each reflecting the unique tastes and preferences of the cook. This recipe, with its addition of fresh mushrooms and homemade cream sauce, is just one example of how this classic dish can be reimagined and elevated for the modern palate.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: 450-550 per serving
• Fat: 25-35 grams
• Protein: 25-35 grams
• Carbohydrates: 30-40 grams

Enjoy!

So there you have it – a creamy, dreamy, and utterly delicious tuna noodle casserole with mushrooms that’s sure to become a new family favorite. Give it a try and let me know what you think in the comments below! Happy cooking!

Frequently Asked Questions (FAQ)

Q: Can I use canned mushrooms instead of fresh mushrooms?

A: While fresh mushrooms are highly recommended for their superior flavor and texture, you can use canned mushrooms in a pinch. Be sure to drain them well before adding them to the casserole.

Q: Can I use a different type of noodle?

A: Yes, you can use other types of noodles, such as penne, rotini, or elbow macaroni. Just be sure to cook them al dente so they don’t become mushy in the casserole.

Q: Can I freeze tuna noodle casserole?

A: Yes, you can freeze tuna noodle casserole, but the texture may change slightly. To freeze, let the casserole cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Q: Can I use different types of tuna?

A: Yes, you can use different types of tuna, such as tuna in water or tuna in oil. However, tuna in olive oil will provide the best flavor. Be sure to drain the tuna well before adding it to the casserole.

Q: Can I add cheese to the topping?

A: Absolutely! Adding grated cheddar cheese or mozzarella cheese to the breadcrumb topping will create a cheesy and delicious crust.

Q: What if I don’t have dry sherry?

A: The dry sherry is optional but adds a depth of flavor to the sauce. If you don’t have it on hand, you can simply omit it or substitute it with a tablespoon of lemon juice.

Q: My cream sauce is too thick. What should I do?

A: If your cream sauce is too thick, add a little more milk, a tablespoon at a time, until it reaches the desired consistency.

Q: My breadcrumb topping is burning. What should I do?

A: If your breadcrumb topping is browning too quickly, cover the casserole with aluminum foil for the remaining baking time.

Q: Can I make this in a slow cooker?

A: While this recipe is best baked in the oven for optimal texture and flavor, you can adapt it for a slow cooker. Cook the noodles separately and prepare the sauce and other ingredients as directed. Then, combine everything in the slow cooker and cook on low for 2-3 hours, or until heated through. The topping will not get as crispy in the slow cooker.

Final Thoughts

This tuna noodle casserole with mushrooms is a comforting and satisfying meal that’s perfect for any occasion. With its creamy sauce, earthy mushrooms, and crunchy topping, it’s a dish that will please even the pickiest eaters. So, gather your ingredients, fire up the oven, and get ready to enjoy a taste of nostalgia with a modern twist! Don’t forget to share your creations and experiences in the comments below. Happy cooking!