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Tuna Noodle Casserole

  • Servings: 4

Give this childhood comfort food a grown-up appeal with Dijon-style mustard and roasted red sweet peppers. For a nostalgic touch, top this casserole recipe with uncrushed potato chips. It will appeal to all ages. You'll be happy lining the casserole dish with Reynolds Wrap® Pan Lining Paper because Reynolds Wrap® Pan Lining Paper combines the best of aluminum foil and parchment paper. The parchment paper side is non-stick so the food scoops out easily. The aluminum foil side makes it easy to mold to any shape or size baking pan for the casserole. Simply line your pan with the parchment side towards the food, and cook as you normally would. No scrubbing required.

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  • 3 cups medium noodles (4 oz.)
  • 1 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 to 3 tablespoons Dijon-style mustard
  • 2 1/4 cups milk
  • 1 12-ounce can chunk tuna, drained
  • 1/2 cup bottled roasted red sweet peppers, chopped
  • Potato chips, optional
  • Reynolds® Pan Lining Paper


Step 1

Preheat oven to 375 degrees F. In large saucepan cook noodles according to package directions. Drain; return noodles to pan.

Step 2

For sauce, in medium saucepan cook celery and onion in hot butter until tender. Stir in flour, mustard, and 1/4 teaspoon black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly, whisking to remove any lumps.

Step 3

Gently fold sauce, tuna, and peppers into noodles. Transfer to a 1-1/2-quart baking dish lined with Reynolds® Pan Lining Paper. Top with chips. Bake, uncovered, 30 to 35 minutes or until heated through. Let stand 5 minutes. Serves 4.

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