Butter<\/strong>. Two tablespoons of butter forms the base of the white sauce, and we’ll need an extra tablespoon to saute the veggies in later on.<\/li>\n\n\n\n

Flour<\/strong>. For thickening the white sauce, two tablespoons of flour.<\/li>\n\n\n\n

Milk<\/strong>. The roux here is made up of 1 cup of milk and a splash of heavy cream.<\/li>\n\n\n\n

Heavy Cream<\/strong>. One-quarter cup of heavy cream, to be exact. You can use half and half as a substitute (or even more milk, it’s fine!).<\/li>\n\n\n\n

Salt and Pepper<\/strong>. The sauce needs 1\/2 teaspoon salt + 1\/4 teaspoon freshly ground black pepper, and the noodle filling needs an additional 1\/8 teaspoon of each.<\/li>\n\n\n\n

Nutmeg<\/strong>. The smallest sprinkling of freshly grated nutmeg really makes a white sauce pop with flavor.<\/li>\n\n\n\n

Egg Noodles<\/strong>. Two cups of dried egg noodles. I prefer the ones labeled ‘medium’ because they fit in the small casserole dishes best.<\/li>\n\n\n\n

Onion<\/strong>. One-half cup of diced onion.<\/li>\n\n\n\n

Mushrooms<\/strong>. One-half cup of diced mushrooms, either cremini, white button, or your favorite type of mushrooms.<\/li>\n\n\n\n

Celery<\/strong>. It takes one medium stalk of celery to make one-half cup of finely diced celery.<\/li>\n\n\n\n

Peas<\/strong>. It’s entirely optional, but I love 1\/2 cup of peas in my tuna cassrole no soup!<\/li>\n\n\n\n

Lemon Zest<\/strong>. A very small amount (1\/4 teaspoon) of lemon zest brightens up the flavors of this casserole and makes it worlds better than the canned soup version!<\/li>\n\n\n\n

Tuna<\/strong>. One 6-ounce can of tuna packed in oil, drained. You can use the tuna packed in water, but the oil pack is so much richer and more flavorful.<\/li>\n\n\n\n

Bread Crumbs<\/strong>. If you like your tuna casserole (no soup) with a crispy breadcrumb topping, portion out 1\/2 cup of bread crumbs and an additional tablespoon of butter for melting and drizzling on top.<\/li>\n<\/ul>\n\n\n\n
How to Make Tuna Casserole No Soup<\/h2>\n\n\n\n
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First, bring a large pot of water to a boil for cooking the noodles. Then, make the roux sauce: melt the butter over medium heat, and whisk in the flour. Cook while whisking for about 1-2 minutes.<\/p>\n<\/div>\n\n\n\n
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Pour in the milk and cream. Bring this mixture to a gentle simmer to thicken slightly.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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Turn off the heat, and stir in the salt, pepper and nutmeg. You can pour this into a large bowl and re-use the skills for the next step.<\/p>\n<\/div>\n\n\n\n
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Melt the extra tablespoon of butter, and saute the onion, mushrooms, and celery. Saute for 8-10 minutes, until these vegetables are tender. <\/p>\n<\/div>\n<\/div>\n\n\n\n
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Combine the cooked vegetables, drained pasta, and white sauce.<\/p>\n<\/div>\n\n\n\n
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Divide into two small casserole dishes, top with breadcrumbs and melted butter (if using), and bake for 20 minutes, or until bubbling.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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What to Serve with Tuna Casserole (No soup)<\/h2>\n\n\n\n
I love this cozy comforting tuna casserole no soup recipe with a side salad, but honestly, it’s great on its own, too! Because it has pasta, protein, and veggies all in the same pan, it’s a complete meal.<\/p>\n\n\n
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Tuna Casserole No Soup<\/h2>\n