Tuna Noodle Casserole

CHICOPEE, Mass. (Mass Appeal) – If you’re a busy Mom or Dad looking for a quick dish to make for your family, why not make a casserole? Personal Chef Bill Collins from ChefBill.com showed us how to make the perfect tuna noodle casserole.

Tuna Noodle Casserole
Makes approximately 8 servings


  • 1 pound of pasta, cooked (penne, egg noodles, etc)
  • 8 oz mushrooms, cleaned and sliced
  • 4 tablespoons (1/2 stick) butter
  • ½ teaspoon garlic powder
  • ¼ cup flour
  • 3 cups of milk, heated to simmering
  • 10 oz frozen spinach, thawed, drained and squeezed dry
  • ¾  cup frozen peas, not thawed
  • 3 5-oz cans tuna, drained
  • 4 scallions, sliced
  • ½ teaspoon salt
  • 4 dashes Tabasco or other hot sauce
  • ¼ cup Parmesan cheese
  • ¼ cup bread crumbs


  1. Preheat the oven to 350°. Spray a 9″ x 13″ pan with Pam and set aside.
  2. Place the mushrooms in a saucepan over a medium-high heat, and cover. Cook for two minutes, and add ¼ cup of water. Continue cooking, covered, for 3-5 minutes, until the mushrooms are cooked. If they’re dry in the pan, add more water. When cooked, set aside.
  3. In a small saucepan, over a medium heat, melt the butter. Then add the flour, and whisk until combined. Continue to cook, and stirring occasionally, for 5 minutes. The mixture may turn brown. That’s fine.
  4. Slowly whisk in the hot milk into the butter and flour mixture.  Add the garlic powder, and simmer this for 5 minutes, stirring occasionally. This will thicken a bit while simmering.
  5. In a large bowl, combine the cooked mushrooms, spinach, peas, tuna and scallions, salt and pepper.
  6. Add the pasta and hot milk mixture to the tuna. Adjust flavor with salt and pepper as needed.
  7. Pour the mixture into the prepared pan. Sprinkle the top with Parmesan and breadcrumbs.
  8. Bake for 15 minutes, or until the mixture is cooked through.


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