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Classic Tuna Fish Casserole

  • Prep Time: 30 minutes
  • Cook Time: 30 - 35 minutes
  • Servings: 6 - 8
  • Course: Main Dish

Take a bite of this tasty classic dish for Tuna Fish Casserole. Bake it in a Reynolds Bakeware pan for easy clean-up!

Reynolds Kitchen Tips

Reynolds Kitchens tip

Cut back on cleanup time by baking this casserole dinner in a disposable bakeware pan.

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Ingredients

  • 6 tablespoons of unsalted butter
  • 1 small diced yellow onion
  • 2 cups of medium diced mushrooms
  • 4 tablespoons of flour
  • 4 cups of milk
  • 2 cups of shredded cheese
  • 4 cans of tuna in water, drained
  • 2 cups of frozen peas
  • 1 pound of cooked egg noodles
  • salt and pepper to taste
  • 2 cups of bread crumbs
  • 1 Reynolds® Bakeware 13x9 Non-Stick Pan with Carrier

Directions

Step 1

PREHEAT the oven to 350°.

Step 2

MELT the butter in a large pot over medium-high heat and add in the diced onions and mushrooms and lightly brown.

Step 3

SPRINKLE the flour on top of the onions and mushrooms and mix in to form a roux and cook for 3 minutes.

Step 4

POUR in the milk and whisk over low heat for 5 to 10 minutes until it becomes very thick.

Step 5

WHISK in 1 cup of the shredded cheese until all of the lumps are melted in.

Step 6

ADD the sauce to a large bowl and mix it together with the drained tuna, frozen peas, cooked egg noodles and salt and pepper until completely combined.

Step 7

TRANSFER the mixture into a Reynolds Bakeware® 13x9 Non-Stick Pan and sprinkle on the remaining 1 cup of shredded cheese followed up by sprinkling the bread crumbs, completely covering the top.

Step 8

BAKE in the oven on 350° for 30 to 35 minutes or until the top begins to brown.

Step 9

SERVE hot.

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