Tuna Casserole is Tuna Casserole is Tuna Casserole. Until its NOT. This truly one-pot, from-scratch (no canned soup) version changes everything.
Like so many things in modern America, tuna casserole is polarizing subject. Some people go absolutely nuts for it. Others turn up their noses in disgust at the mere mention of the words. As kids, my sister was a lover. I was a hater. She adored Tuna Casserole Day at our daycare. Me not so much. But over the years, she gradually converted me.
By college and those first shaky years as a singleton in a tiny apartment, tuna casserole became a favorite comfort food. Easy to make after a long day at an office and an even longer commute. Comforting and affordable and it tasted like HOME. It tasted like childhood and nursery rhymes and afternoon naps. In those unsure, lonely years as a young adult, tuna casserole was like a warm hug from my mom.
Then I went to culinary school. And discovered all the fancy foodie things. And tuna casserole, like so many other childhood security objects, got left behind.
But when I became a parent, tuna casserole started to make sense again. All of the reasons that I loved it in the first place were suddenly important again — affordable! easy! comforting! kid-friendly(-ish)! And I wanted to share that special piece of my childhood with my children! But the chef inside of me was conflicted. After all, I went to culinary school. I know damned well how to make a perfectly excellent mushroom veloute** from scratch.
SIDE NOTE: **thats fancy French chef speak for mushroom cream sauce. Now I’m waiting for my sister– who hates when I use fancy French chef terms — to absolutely skewer me for throwing that out there—Go on, Lo. I’m ready for you.
Anyway, I know very well how to make a mushroom cream sauce now and I’ll be damned if I’m going to get mine out of a can***.
TRANSGRESSION ON THE SIDE NOTE: *** I have absolutely no issue with other people using canned cream soups. I understand that they are a HUGE timesaver and there are some really good canned cream sauces available these days. If it works for you, more power to you! I’m simply offering an alternative should you so desire one. But if you were to make tuna casserole with canned cream soup and offer me a plate, I would be MORE THAN HAPPY to eat your tuna casserole. ABSOLUTELY ZERO JUDGEMENT HAPPENING HERE!!! END OF SIDE NOTE.
Like I said, Tuna Casserole = totally polarizing subject.
Lets talk about the recipe, shall we?
So, anyway, I started tinkering. At first, I used the same recipe I always had, but just started by making a simple mushroom cream sauce and mixing it in with the cooked noodles and tuna and whatnot. Fine, but it did take more time than before, which the mom in me did not appreciate. Surely, I could do better. And then it hit me: Use the Magical Cream Sauce technique I use in my Creamy One Pot Pasta.
GAME CHANGER
This version is literally a one-pot meal. First you brown your mushrooms and onions. Then you add your tuna, and your UNCOOKED noodles and a mixture of broth and milk. Let it simmer and what-do-you-know…it cooks down to a creamy, saucy consistency. Add your peas (if you’re into that sort of thing), cover with crushed potato chips (REQUIRED) and bake until crunchy. ALL IN ONE POT.
Have I converted you yet?
Do it. Try it. You know you’re gonna like it. Or not. Its still Tuna Casserole after all 😉
Print
One-Pot Homemade Tuna Casserole
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main Dish
- Cuisine: American
Description
Tuna Casserole is Tuna Casserole is Tuna Casserole. Until its NOT. This truly one-pot, from-scratch (no canned soup) version changes everything.
Ingredients
- 2 tbs olive oil
- 1 small onion
- 1 lb button mushrooms
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 1/2 teaspoon fresh or dried thyme, minced (optional)
- 2 cans tuna, drained
- 1 cup chicken broth or water
- 2 cups milk (whole or reduced fat)
- 8 oz egg noodles
- 1 cup frozen peas (optional)
- 1 cup crumbled potato chips
- cooking spray
Instructions
- Preheat oven to 350.
- In a large, oven safe skillet, sauté onions and mushrooms over medium heat until all liquid has absorbed and mushrooms are browned, about 10 minutes.
- Add tuna, salt, pepper and thyme and stir to combine.
- Add uncooked noodles, broth or water and milk. Bring mixture to a boil then reduce heat and simmer over low heat until most of the liquid is absorbed and noodles are cooked to al dente (about 10 minutes).
- Remove mixture from heat. Add peas (if desired) and mix until evenly dispersed with the noodles.
- Spread mixture evenly in pan and top with an even layer of crumbled potato chips. Transfer pan to the oven and bake for 15 minutes, or until mixture is bubbly and chips are golden brown. Serve immediately.
