Delicious Tuna-Mushroom Noodle Casserole

READY IN: 1hr 5mins


  • 14
    cup butter
  • 1 -2
    cup thinly sliced mushroom
  • 1
    small green bell pepper, seeded and finely chopped (can use red bell pepper or use both!)
  • 1
    small onion, finely chopped
  • 1
    large stalk celery, finely diced
  • 1 -2
    tablespoon fresh minced garlic (optional or to taste)
  • 14
    cup flour
  • 2 12
  • 2
    cups grated cheddar cheese
  • 1
    cup flaked solid white tuna, well drained (I just use a small can or can add in 2 cans)
  • 1
    (375 g) package egg noodles, cooked
  • salt and pepper
  • 34
    cup breadcrumbs or 3/4 cup finely ground cracker crumb
  • 14
    cup grated parmesan cheese (optional)
  • 3
    tablespoons butter, melted


  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch casserole dish.
  • In a skillet saute the onion, celery, green bell peppers and garlic (if using) in butter for about 3 minutes.
  • Add in flour and cook for 1 minute.
  • Remove from the heat and slowly add in the milk.
  • Return to the heat and whisk until thickened and the sauce comes to a boil, then season with salt and pepper.
  • Add in mushrooms, cheddar cheese and tuna; mix to combine, then add in the cooked egg noodles.
  • Transfer to a baking dish.
  • Sprinkle with bread crumbs then Parmesan cheese if using, then drizzle with melted butter.
  • Bake for about 25-30 minutes.