Mother Nature threw me a curve ball last week. We had been enjoying our first days of perfect Spring weather here – I was working on lots of projects outside in the sun, taking our dog on lots of walks, eating dinner al fresco…it was great; then the next week – BAM! 40 degree weather, high winds, cold rain and dark skies. Bummer. You know what they say – “If you don’t like the weather in Texas, just wait…” You can always count on Texas weather to be weird, wacky and ever-changing. So I just decided to make the best out of the situation and make a delicious, comforting tuna casserole for dinner (I love a hearty casserole when the weather is bad…makes you feel all warm and cozy). So as I was searching for recipes, it seemed like every single one went something like this: 1 can tuna, 1 can cream of mushroom soup, 1 package noodles. Sorry, but no thanks. I needed a serious casserole for some serious weather (Not that I have a problem with condensed soups…I use them in a few things!) So I googled “no soup tuna casserole” – and actually found a few good ones! Including this one:

This was hands-down the best tuna casserole I’ve had yet! And hubby went nuts over it- he said, “I really appreciate a good tuna casserole, and this one is awesome!” That’s all a girl needs to hear, in my opnion. This came together in no time and it keeps really well in the fridge if you have leftovers. I highly recommend this casserole – it’s just perfect all around!

Tuna Casserole

8oz Spaghetti, broken into 4ths
1/2 an onion, diced
1 green pepper, diced
1 package (or 1 small can) mushrooms, diced
1/2 cup frozen peas
1 small can sliced black olives (optional)
3 oz butter
5 tbsp flour
1 1/2 cups chicken stock
1 cup milk
Handful chopped fresh parsley
1/2 cup shredded cheddar cheese
2 cans tuna, drained and flaked
Panko bread crumbs, sautéed in butter until beginning to brown

Preheat oven to 400°F.

Cook spaghetti as directed on package.  Drain and rinse with cold water.  Set aside.
Melt butter in a large saucepan and add onions and pepper.  Sauté for a few minutes until beginning to soften.  Add mushrooms, peas and olives.  Sauté for another minute or two.  Add in flour and cook for a further two minutes.  Slowly stir in the stock, then the milk.  Bring up to a boil until thickened, then remove from heat.  Stir in parsley, tuna and cheese. Season with salt and pepper.

Add spaghetti to the pot and stir to coat.
Place in buttered casserole dish and sprinkle the breadcrumbs on top.
Bake for ten to fifteen minutes until top is golden.
*Alternately, you can skip the bread crumbs on top and just top with additional cheddar cheese, which I like to do often.

Recipe source: adapted from Tast.ie

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14 Comments »

  1. This looks delicious! I love tuna casserole – it’s so comforting!

    [Reply]

    Comment by Laure — March 20, 2009 @ 8:44 AM

  2. Yummy!! :)

    [Reply]

    Comment by Hornedfroggy of My Baking Heart — March 20, 2009 @ 9:13 AM

  3. I just made this with a few changes… Its in the oven, smells good already!!
    Thanks!
    (I didn’t have cream/milk or any veg, so I just used extra broth, and cheese)

    [Reply]

    Comment by Flis — March 6, 2010 @ 12:10 PM

  4. I have been searching for a tuna casserole without condensed soup, thanks so much for this recipe, can’t wait to try it out!

    [Reply]

    Comment by Lindsay — May 10, 2011 @ 3:18 AM

  5. THANK YOU for a recipe without canned soup! This was great and, like your family, even the picky ones ate it. YUM!

    [Reply]

    Comment by Lori — February 3, 2012 @ 6:13 PM

  6. I used whole wheat pasta (shells) and didn’t have green pepper but added some diced carrots and since my little one only likes the tips of asparagus I cut up a bunch of the stalks and threw them in. Great recipe as is, but love the I can up the veggies too.

    [Reply]

    amy Reply:

    Great variations! So happy you enjoyed it!

    [Reply]

    Comment by Rachelle — July 11, 2012 @ 12:30 AM

  7. We were looking for a recipe that doesn’t use mushroom soup and stumbled on yours. We just had it for dinner and it is now in our recipe book. We loved it.

    [Reply]

    amy Reply:

    Happy to hear it!!

    [Reply]

    Comment by Alyce — August 25, 2012 @ 9:13 PM

  8. Thanks for the easy, awesome soup-free recipe. My son has a lot of food allergies, and this was easy to make safe for him, and quite adaptable to what I had on hand. =) And it was delicious!

    [Reply]

    amy Reply:

    So happy to hear it!!

    [Reply]

    Comment by tardis_blue — September 6, 2012 @ 10:54 PM

  9. I loved this recipe! I added celery and omitted the olives. I had to use chicken broth as I didn’t have any stock but it still came out great. I was basically wanting a recipe that didn’t call for cream of anything because I didn’t have any and this was perfect. Thank you!!

    [Reply]

    Comment by Megan — January 22, 2013 @ 6:56 PM

  10. Made the recipe…omitted green pepper, added celery, carrots, layer of cheddar cheese before crumbs……..very good recipe. Could make with any meat substitute…Will be a favorite

    [Reply]

    Comment by Lorraine — March 1, 2013 @ 11:06 PM

  11. Love the recipe cooking it as we speak!!

    [Reply]

    Comment by mommylovestocook — December 24, 2013 @ 12:09 AM

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