Homemade Tuna Casserole with Mushrooms and Cheddar
A comforting tuna casserole made completely from scratch without any canned soups. This version features tender whole wheat pasta in a rich, creamy sauce made with milk, chicken broth, and plenty of sautéed mushrooms, onions, and celery. Flaked albacore tuna adds protein while sharp cheddar cheese and buttery breadcrumbs create a golden, bubbly top. Perfect for weeknight dinners or potluck gatherings, this homemade approach delivers fresher flavors and better texture than traditional versions relying on processed ingredients.
Ingredients
- 8 oz whole wheat pasta, rotini, egg noodles, fusili, etc.regular pasta1:1
Works with any short pasta shape
- 3 tablespoons butter, plus more for greasing pan
- 1 onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 16 oz mushrooms, chopped
- ¼ cup all-purpose flour
- 1 cup milk
- 1 cup chicken stock/broth, or vegetable broth
- kosher salt and black pepper, to taste
- 12 oz canned albacore tuna packed in water, drained and flaked apart with a fork (2 small cans or 1 large)
- ½ cup breadcrumbs
- 1 cup cheddar cheese, shredded
Instructions
- 1
Preheat oven to 375 degrees F and butter a 9x13 baking dish
- 2
Cook pasta in salted water according to package directions
- 3
Melt 2 tablespoons butter in a large skillet
- 4
Add diced onions and celery and sauté until tender
- 5
Add minced garlic and sauté until fragrant
- 6
Add mushrooms and stir with other vegetables
- 7
Cook until most liquid has evaporated, stirring occasionally
- 8
Add flour and stir to coat
- 9
Gradually add milk and broth
- 10
Heat over medium-high heat until thickened, stirring frequently
- 11
Season with salt and pepper to taste
- 12
Melt remaining tablespoon of butter in a small bowl
- 13
Mix melted butter with breadcrumbs
- 14
Add cooked drained pasta and tuna to the sauce mixture
- 15
Spread mixture into prepared baking dish
- 16
Sprinkle breadcrumb mixture on top
- 17
Top with shredded cheese
- 18
Bake until browned and bubbly
Tips
Don't rush cooking the mushrooms - let them release their moisture completely for better texture and concentrated flavor.
Make sure the sauce is properly thickened before adding pasta to prevent a watery casserole.
Use good quality tuna packed in water rather than oil for cleaner flavor that won't compete with the creamy sauce.
Good to Know
Refrigerate leftovers for up to 3 days in covered container.
Assemble completely without baking, cover and refrigerate up to 24 hours. Add 5-10 minutes to baking time if baking from cold.
Serve hot directly from baking dish with a simple green salad or steamed vegetables.
Common Mistakes
Don't skip draining pasta well or casserole will be watery.
Avoid overcooking mushrooms initially as they'll continue cooking in oven.
Substitutions
Dairy-Free Swaps
General Alternatives
Works with any short pasta shape
FAQ
Can I use fresh tuna instead of canned?
Yes, cook 12 oz fresh tuna until just done, then flake. Canned tuna is more traditional and economical for this dish.
What if I don't have chicken broth?
Vegetable broth works perfectly, or use water with extra seasoning. The flavor will be milder but still delicious.
How long will leftovers keep?
Properly stored leftovers keep 3-4 days refrigerated. Reheat individual portions in microwave or warm whole dish in 300°F oven.