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. I love food and when I eat, I want plenty of flavor when I make a tuna noodle casserole recipe.
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 with me though though because it means that the days of boxed mac and cheese and tuna are gone!
Grown Up Tuna Noodle Casserole Recipe
In its place is this amazing grown up tuna noodle casserole 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 and I am sure it will become one of yours too!
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If you have kids, this recipe is also kid friendly. You may need to pick out he mushrooms or friend onions if yours don’t like them, but they will eat the rest of it right up!
Can I make this tuna noodle casserole with chicken or turkey?
I f 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 noodle soup 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. 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!
Canyou freeze tuna noodle casserole?
Yes! This casserole recipe is freezer friendly too! If you’re planning on freezing it, use a 8 x 8 foil baking pan with lid like THESE. Make the tuna noodle casserole recipe as written but stop before adding the french fried onions and freeze instead.
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To cook, thaw your tuna noodle casserole before you bake it. Add the french fried onions after it’s thawed and bake as directed. Whether you freeze it or not, this tuna casserole recipe really does come together for a cheap family meal very quickly!Jump to Recipe
Preheat your oven to 375° F. Slice the mushrooms and dice the onions.
Lightly grease an 8×8 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.
Start the pasta water cooking then 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 7 minutes or so or until the pasta is al dente. .
Drain the pasta in a colander once it is done and set aside for now.
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. Just be sure to taste the sauce after each addition so you don’t accidentally go overboard.
Once your sauce ingredients are combined well and bubbly, add the drained pasta to the frying pan and mix it well with the sauce. Be sure that you get a good coating on the pasta.
Once you’ve mixed the pasta well, add the tuna or whichever meat you’re using – make sure it is well drained- to your pan and mix it all well. . Pour the mixture into an 8×8 baking dish.
Add the shredded cheese on top of your tuna noodle casserole recipe.
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 freeze with a lid.
If you’re making this amazing tuna noodle 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.
Grown Up Tuna Noodle Casserole Recipe
- Kitchen Knife
- Mesh Strainer or Colander
- Large Fry Pan
- Medium or Large Stockpot
- 8×8 Baking Pan
- 1-2 cans tuna drained or 3 cups shredded chicken or turkey breast
- 3 tbsp. olive oil
- 1/2 large white onion diced
- 3-4 mini Bella mushrooms washed and sliced
- 1 tsp. garlic powder
- 4 oz cream cheese
- 1/2 c sour cream
- Salt and pepper to taste
- 1 can mushroom soup 10.5 oz
- 3/4 c milk
- 8 oz any pasta your preference
- 1 c Colby jack cheese shredded
- 1 c french fried onions
- Preheat oven to 375 degrees then slice the mushrooms and dice the onions. Lightly grease your baking dish with cooking spray.
- Start water for pasta. 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, cook pasta until al dente (7 minutes or so).
- 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.
- Drain the pasta well and add to the pan and stir to mix. Make sure your pasta gets covered well.
- 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.
- Add the shredded cheese on top.
- Sprinkle the french fried onions on top.
- Bake at 375° F for 10 minutes or just until the onions are golden brown. Serve hot.
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