Updated Tuna Casserole


  • 2 5 oz. cans chunk light tuna packed in water, drained
  • 1 12 oz. pkg. flat whole wheat noodles, cooked according to package directions and drained
  • 6 oz. fresh button mushrooms, coarsely chopped
  • 1/2 cup (1 stick) butter
  • 1/2 cup flour
  • 2 tsps. salt
  • 1/4 tsp. black pepper
  • 4 cups (1 quart) milk
  • 1 cup green peas (fresh or frozen)
  • Optional toppings: panko bread crumbs, bread crumbs, cracker crumbs, butter, cheese


  1. Preheat oven to 350 degrees.
  2. Melt butter in a large saucepan.
  3. Add mushrooms and cook until tender.
  4. Remove mushrooms, and set aside.
  5. Stir in flour and salt and pepper until smooth.
  6. Slowly add milk, stirring constantly.
  7. Bring to a boil stirring constantly.
  8. Reduce heat and simmer 1 minute or until thickend.
  9. Stir in mushrooms and peas.
  10. Mix together, tuna, noodles and mushroom sauce.
  11. Pour into a large casserole dish.
  12. If you are using a topping, sprinkle crumbs over casserole and dot with about two tablespoons of butter, or top with cheese instead.
  13. Bake approximately 30 minutes or until bubbly and golden on top.