Tuna casserole

Tuna casserole: An old traditional favourite. Image: Marele van Zyl

Tuna casserole: Old-fashioned dish loaded with comfort

In the mood for a traditional meal packed comforting flavours? This tuna casserole is creamy, cheesy and so addictive.

Tuna casserole

Tuna casserole: An old traditional favourite. Image: Marele van Zyl

If you love old-fashioned recipes, this easy tuna casserole recipe is a must-try. This casserole has everything you need as a main meal but it can also be served as a side dish to accompany any main course.

This version of cheesy tuna noodles casserole does not contain canned soup. Instead of using canned soup, this recipe incorporates a white sauce, also known as béchamel. This amazingly delicious, creamy, cheesy, and tasty tuna dish is so addictive. One bite and you will want to prepare it every week.

Serving suggestions of tuna casserole

Serve this appetising dish with some mouth-watering veggies like steamed green beans, roasted cauliflower and broccoli, braised mushrooms, roasted tomatoes or braised leeks.

If you are in the mood for something starchy with the tuna dish, serve it with garlic bread or homemade bread rolls. You can also prepare a light garden salad to finish off the meal. Let us know in the comments of this recipe if you have tried out this delightful recipe.

Tuna casserole recipe

5 from 1 vote
Recipe by Marele van Zyl Course: MainCuisine: GlobalDifficulty: Easy
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • 225 g egg noodles

  • 250 g canned tuna in water, (drained)

  • 250 g frozen peas

  • 1 cup freshly shredded cheddar cheese

  • Béchamel sauce
  • ¼ cup unsalted butter

  • 1 cup diced onion

  • 1 cup diced celery

  • ¼ cup all-purpose flour

  • 1 cup chicken broth

  • 1 cup whole milk

  • 1 teaspoon garlic powder

  • teaspoons kosher salt

  • ¼ teaspoon black pepper

  • Optional toppings
  • ½ cup breadcrumbs

  • 2 tablespoons butter, melted

Method

  • Preheat oven to 300°C.
  • Add 1 teaspoon of salt into boiling water. Cook noodles for 1 minute less than the direction. Drain and rinse under cold water.
  • Melt butter in a saucepan over medium-high heat. Add onion and celery. Cook for 3-4 minutes or until soft.
    Add flour, cook, keep stirring for 2 minutes or until it smells toasted.
  • Whisk in the broth, milk, garlic powder, salt, and black pepper. Cook, whisking frequently until thickened (as thick as condensed soup), about 5 minutes.
  • Adjust seasoning with additional salt or a small amount of chicken bouillon if needed.
  • In a large mixing bowl, add pasta, tuna, cheese, frozen peas, and béchamel sauce. Stir to combine then transfer to a big enough baking dish.
  • Mix breadcrumbs with melted butter. Sprinkle on top of casserole.
  • Bake until bubbly and the cheese is melted for about 18 minutes.

Notes

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