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Best Tuna Noodle Casserole from Scratch
Best Tuna Noodle Casserole from Scratch
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Homemade creamy casserole, comforting and canned-free, worth the effort.
Ingredients:
  • 2 (5 ounce) tuna steaks
  • 8 ounces fettuccine noodles
  • 6 tablespoons butter, divided
  • 1 medium onion, diced
  • 6 ounces sliced portobello mushrooms
  • 0.25 cup flour
  • 2.75 cups milk
  • 1 teaspoon chicken bouillon concentrate (such as Better than Bouillon®)
  • 0.5 teaspoon adobo seasoning
  • 0.25 teaspoon black pepper
  • 0.25 cup grated Parmesan cheese
  • 4 slices bread, torn into small pieces
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and lightly oil an ovenproof skillet and an 8x12-inch casserole dish.
  • Lay the tuna in the skillet and bake in the preheated oven until it easily flakes with a fork, about 8 to 10 minutes.
  • 1. Boil salted water in a large saucepan. Cook fettuccine until al dente, about 8 minutes. Drain and set aside.
  • Take the deliciously baked tuna out of the oven, ensuring to keep the oven on.
  • In a saucepan over medium heat, melt 3 tablespoons of butter. Sauté onion and mushrooms until softened, about 5 to 7 minutes. Stir in flour until well combined. Pour in milk, bouillon concentrate, adobo seasoning, and black pepper. Stir constantly until slightly thickened, around 5 minutes. Remove from heat and mix in Parmesan cheese.
  • Melt the remaining butter in the microwave for about 30 seconds in a medium-sized microwave-safe bowl. Mix in the bread crumbs and set aside.
  • Combine the cooked fettuccine and flaked tuna with the cheese sauce, then transfer the mixture to the casserole dish and sprinkle torn bread on top.
  • Bake until beautifully golden, approximately 20 minutes in a hot oven.

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