Aunt Harriet's Tuna Noodle Casserole

Aunt Harriet's Tuna Noodle Casserole


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I have no idea who Aunt Harriet is, but I hear she made a mean Tuna Noodle Casserole.

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Time needed

30 min preparation + 45 min cooking

Serving Size / Yield

6 servings


  • 1/2 C. butter, divided
  • 1 8-oz. pkg. egg noodles
  • 1/2 onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 clove garlic, minced
  • 1/2 lb. button mushrooms, sliced
  • 1/4 C. all-purpose flour
  • 2 C. milk
  • salt
  • pepper
  • 2 6-oz. cans tuna, drained and flaked
  • 1 C. frozen peas, thawed
  • 3 Tbs. bread crumbs
  • 2 Tbs. butter, melted
  • 1 C. Cheddar cheese, shredded

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Preheat the oven to 375 degrees and grease a medium baking dish with 1 Tbs. of butter. 

Cook the noodles in a pot of boiling, salted water until very undercooked (about 7 minutes). Drain. 

Melt 1 Tbs. of butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic and cook for 5 minutes. Increase the heat and mix in the mushrooms. Cook for 5 more minutes. 

Melt 3 Tbs. butter in a saucepan and whisk with flour until smooth. Slowly add the milk and continue stirring and cooking for 5 minutes. When thickened, season with salt and pepper. Add the tuna, peas, mushroom mix, and noodles. Transfer to baking dish. 

Melt the remaining butter in a bowl, mix with bread crumbls, and top the casserole with it. Add the cheese. 

Bake for 25-30 minutes or until bubbly and golden brown. If desired, place under the broiler for a few more minutes to crust the top. 

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