Casserole Recipes – Grown Up Tuna Noodle Casserole Recipe

This post may contain affiliate or referral links that help keep this site running. For more information about this, please see our disclosure policy.

Does anyone else remember the days of tuna noodle casserole being served for dinner? It was that famous blue box, a can of peas and a can of tuna. I don’t know about you, but these days, my tastes are a bit more complicated. Aside from that, when I found out that I am sensitive to the chemicals that we use everyday, I had to get rid of that beloved blue box and instead needed to stop buying as much as we could and making things homemade instead.That’s perfectly okay though because gone are the days of boxed mac and cheese and tuna and in it’s place? This amazing grown up tuna noodle casserole is recipe! I love that it’s so versatile in that I can use tuna, chicken or turkey! It has become one of our favorite casserole recipes hands down!

Tuna (or Chicken) Noodle Casserole Recipe - Ready for an amazing casserole recipe? This tuna casserole recipe is all grown up! Kick the mac and cheese with peas to the curb and give your taste buds a treat!

As I said, if you don’t like the taste of tuna, you can totally make this with chicken or turkey. I like to swap this yummy tuna casserole recipe with my chicken cordon bleu casserole recipe (that I use turkey for most of the time) on my menu plan quite a bit. They’re both amazing! I hate casserole recipes that I can’t change up and honestly? Tuna is not one of my favorite foods so I love that this casserole recipe tastes just as great with chicken or turkey! It’s filled with yummy Colby cheese, tasty french fried onions and Bella mushrooms to really dress up the flavor and oh boy does it!

Grown Up Tuna Noodle Casserole Recipe

This casserole recipe is freezer friendly too! If you’re planning on freezing it, use a 8 x 8 foil baking pan with lid and cook it as directed with one exception. Don’t add the french fried onions to the top. They don’t freeze too well. Instead, add them when you’re ready to reheat your tuna noodle casserole. Finally, this is one of my favorite recipes to turn into a freeze dried food recipe! It’s super simple which means when I’m needing a quick dinner or we’re in a hurry, I can very easily substitute my favorite Thrive Life Foods in it and it’s still delicious!

Ingredients Needed for Tuna Noodle Casserole

 

Preheat your oven to 375° F. Slice the mushrooms and dice the onions. Lightly grease your baking dish with cooking spray. I really like to use an olive oil cooking spray over a canola or vegetable spray but it’s pure personal preference which you use. If you’re using Thrive Life or another freeze dried food brand, go ahead and prepare any of those ingredients now then make the recipe as stated.

grown-up-tuna-casserole-1

 

Start your pasta water cooking. While the water is heating, heat the olive oil in a large frying pan over medium heat. Once the oil is heated, add the onions and mushrooms and saute until the onions are translucent. After the onions are done, add your pasta to the water and cook until al dente (7 minutes or so).

grown-up-tuna-casserole-recipe-2

 

Add the mushroom soup, cream cheese, sour cream, milk and garlic powder to the frying pan and heat until it’s hot. Season with salt and pepper to your tastes once it’s all warmed up.

grown-up-tuna-noodle-casserole-recipe-3

Drain the pasta well and add to the pan and stir to mix. Make sure your pasta gets covered well.

grown-up-tuna-casserole-recipe-4

Once you’ve mixed the pasta well, add the tuna (make sure it is well drained) or cooked chicken to your pan and mix it all up again. Pour the mixture into your baking dish.

tuna-casserole-recipe-6

 

Add the shredded cheese on top. If you want more cheese, go for it. There’s no such thing as too much cheese! If you’re making this as a freezer meal, stop now and follow the baking instructions.

tuna-noodle-casserole-recipe-7

If you’re making this amazing casserole recipe for tonight’s dinner, sprinkle the french fried onions on top the bake at 375 degrees°F for 10 minutes or just until the onions are golden brown.

Delicious!




Casserole Recipes - Grown Up Tuna Noodle Casserole Recipe
 
Prep time
Cook time
Total time
 
Tuna (or Chicken) Noodle Casserole Recipe - Ready for an amazing casserole recipe? The classic tuna casserole recipe is all grown up!
Author:
Serves: 4
Ingredients
  • 1-2 cans tuna, drained or 3 cups shredded chicken or turkey breast
  • 3 Tablespoons olive oil
  • ½ large white onion diced
  • 3-4 mini Bella mushrooms, sliced
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 4 oz cream cheese
  • ½ cup sour cream
  • 1 10.5 oz can mushroom soup
  • ¾ cup milk
  • 8 oz any pasta (your preference)
  • 1 cup shredded Colby jack cheese
  • 1 cup french fried onions
Instructions
  1. Preheat your oven to 375 degrees then slice the mushrooms and dice the onions. Lightly grease your baking dish with cooking spray.
  2. Start your pasta water cooking. While the water is heating, heat the olive oil in a large frying pan over medium heat. Once the oil is heated, add the onions and mushrooms and saute until the onions are translucent. After the onions are done, add your pasta to the water and cook until al dente (7 minutes or so).
  3. Add the mushroom soup, cream cheese, sour cream, milk and garlic powder to the frying pan and heat until it’s hot. Season with salt and pepper to your tastes once it’s all warmed up.
  4. Drain the pasta well and add to the pan and stir to mix. Make sure your pasta gets covered well.
  5. Once you’ve mixed the pasta well, add the tuna (make sure it is well drained) or cooked chicken to your pan and mix it all up again. Pour the mixture into your baking dish.
  6. Add the shredded cheese on top. If you want more cheese, go for it.
  7. If you’re making this amazing casserole recipe for tonight’s dinner, sprinkle the french fried onions on top the bake at 375 degrees fareinheit for 10 minutes or just until the onions are golden brown.

 

Stacy Barr
Follow Me

Stacy Barr

Stacy Barr is the face and brain behind the frugal living and lifestyle blog Six Dollar Family.By the age of 30, Stacy had overcome an alcohol addiction, a drug addiction, divorce, survived domestic violence and had built a life for herself and her daughter after spending 10 months in a homeless shelter. Stacy is passionate about homeless advocacy and addiction education.  Her first book, also called Six Dollar Family is available on Amazon.

Click here to learn how I made over $100,000 blogging in 2016!
Stacy Barr
Follow Me
Share the Wealth!
Pin on Pinterest149.5kShare on Facebook605Tweet about this on TwitterShare on Yummly210Share on Google+0Share on StumbleUpon1Share on Reddit0Email this to someone

Comments

  1. Linda Bainbridge says:

    -Stacy, WOW!! This recipe is fantasist I made it 8-18-2016 and is the BEST I will never use another recipe!!! I think you are ONE Strong Women!! Wow I’m so proud of you. You had a very hard battle of Demons to Battle and you BEAT the Battle!!! So glad to see your on a wonderful journey for you and your daughter. I enjoy You THANKS!!!

  2. Melissa Boyce says:

    This is the best tuna noodle casserole dish I have ever had. It’s going into the recipe files for sure! Thanks for sharing.

  3. Andrea Bergener says:

    just finished eating this. so good!

  4. Renee VanEpps says:

    This was DELICIOUS!! Comfort food at it’s best! I didn’t have any mushrooms, cream of anything soup, or french fried onions. Made my own cream soup, added minced garlic to the onions, and skipped the french fried onions. It was still incredible, thank you so much 🙂

  5. Cort Wise says:

    My store didn’t have 8×8 pans…so am doing one in a 13×9. What djustments should I be making for baking from frozen?

    • Stacy Barr says:

      I would thaw normally then cut the baking time in half. The layer of food will be much thinner so it will heat much quicker. Just be sure to watch that it doesn’t burn.

  6. Cort Wise says:

    Oh and how long do you bake for if frozen? Or does it need to be thawed? I only see the instructions for baking now but mine will go in the freezer.

    • Stacy Barr says:

      If you’re baking from frozen in a 9×13, I would say 30 minute or so at 350. I usually thaw mine though so I’m not too certain on that.

  7. Great recipe! Stacy – I am doing a blog right now about my favorite freezer recipes and want to put this on my list. Do I need special permissions to do so or just make sure I link your website?

    • Stacy Barr says:

      Just give proper credit where credit is due and you’re fine for me. 🙂 (Other bloggers might feel different though so it’s always best to ask. Thank you for doing so.)

  8. Christina says:

    Made this for dinner tonight and everyone loved it 🙂 but I had to change a couple of things. One, 8 oz of pasta wasn’t enough. Too much sauce and tuna. So I used a 16 oz box. I also added more mushrooms because three-point just wasn’t enough. It still had way too much sauce, don’t get me wrong it was great, but it needed more to even out. So in my opinion, I would add 16oz. of pasta and more mushrooms. I ended up using about 12 and I think next time I’ll throw some peas in there. But it was GOOD! Thank you for the recipe. I will definitely be making it at least twice a month.

  9. Jane Johnson says:

    Made this casserole today for my card group it was fantastic. I was afraid that there wasn’t going to be enough pasta but my husband said for once follow the directions . I did and it was just right . I didnt understand what you were talking about with the mushroons so I just bought a small can of pieces and stems I cooked them with the onions worked fine . Thank you for this wonderful receipe.

Speak Your Mind

*