Casserole Recipes – Grown Up Tuna Noodle Casserole Recipe

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 re-heat your tuna noodle casserole.

Ingredients Needed for Tuna Noodle Casserole 

  • 1-2 cans tuna, drained or 3 cups shredded chicken or turkey breast
  • 3 Tablespoons extra virgin olive oil
  • 1/2 large white onion, diced
  • 3-4 mini Bella mushrooms, sliced
  • 1 teaspoon garlic powder
  • 4 oz cream cheese
  • 1/2 cup sour cream
  • (1) 10.5 oz can mushroom soup
  • 3/4 cup milk
  • 8 oz pasta of your choice
  • 1 cup shredded Colby jack cheese
  • 1 cup french fried onions
  • Salt and pepper to taste

 

Preheat your oven to 375 degrees Fahrenheit then 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.
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 fareinheit 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.

 


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Stacy Barr
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Stacy Barr

Stacy Barr is the face and brain behind the frugal living and lifestyle blog Six Dollar Family. A true gypsy soul, her newest blog, Unsettled Hearts, chronicles the journey of her family to become full-time travelers. 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
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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.)

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