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Barefoot Contessa Tuna Casserole

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 12 oz egg noodles or pasta of choice
  • 2 cans 5 oz each good-quality tuna, drained
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup frozen peas
  • 1 cup mushrooms sliced
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk or half-and-half for richness
  • 1 cup chicken stock
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated parmesan
  • 1/2 cup sour cream
  • Salt and black pepper to taste
  • 1/2 cup panko breadcrumbs
  • 2 tbsp olive oil for topping
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Step 1 – Cook the Pasta
  • Bring a large pot of salted water to a boil. Cook egg noodles until just al dente. Drain and set aside.
  • Step 2 – Make the Creamy Base
  • In a skillet, melt butter over medium heat. Add onions and garlic; sauté until fragrant. Stir in mushrooms and cook until tender. Sprinkle in flour to form a roux, then gradually whisk in milk and chicken stock until smooth.
  • Step 3 – Add Flavor
  • Stir in cheddar, parmesan, and sour cream. Season generously with salt and black pepper.
  • Step 4 – Combine
  • Fold in tuna, peas, and cooked pasta until evenly coated.
  • Step 5 – Bake with Topping
  • Transfer to a greased baking dish. In a bowl, mix panko with olive oil and sprinkle over casserole. Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden.
  • Step 6 – Garnish & Serve
  • Top with chopped parsley and serve warm.

Notes

  • Don’t overcook pasta – Bake with noodles slightly firm (al dente) to prevent mushiness.
  • Choose good tuna – Tuna in olive oil or high-quality water-packed tuna enhances flavor.
  • Cook mushrooms well – Avoid extra liquid by fully sautéing them first.
  • Season sauce – Taste and adjust salt/pepper before baking.
  • Crispy topping – Mix breadcrumbs with oil or butter for a golden crunch.