She could have made this tuna casserole every night of the week and I wouldn't mind at all.
This one is Italian Style Tuna Noodle Casserole and one of the first meals I asked mom to teach me to make!
I always remember that creamy sauce, actually that was my favorite tasting part of the casserole, the sauce, and the noodles.
Mom always said this was good for me too so that was a bonus to eat more.
Such a great childhood memory and meal but as I had my own kids they weren't fond of warm tuna so I also have substituted cooked boneless chicken for those not seafood lovers or allergic also.
Now as an adult, I realize just how inexpensive it is and could feed a whole family for very little cost.
Those are the ones that etched in my mind through adulthood. Check out this one it is delightful!
If you don't like tuna add cooked chicken. This sauce base is fabulous, this is made from scratch and has no soup in it!
We also would love you to try the baked chicken cheesy pasta casserole and her delicious broccoli casserole recipes, two more of our favorites!
Scroll down for the printable recipe and don't forget you can make tuna or use chicken for this noodle casserole!
Mom's The Best
When mom hid foods we didn't like in something, we never knew it was in there.
She was the best in improvising meals to get us to eat well-balanced meals.
Mom loved to make a simple recipe and turn it into a gourmet meal, this one was it for me.
Mom made everything with love of course and from scratch.
This is by far the best tuna casserole you will ever eat or make!
Classic Vintage Recipe
This recipe is from the '50s or early 1960s.
My mom changed the classic recipe to her own style and everything in our home has garlic in it!
This basic sauce in this recipe can be changed, tweaked, and adapted to your own taste.
Tuna Noodle casserole is that homemade comfort food you either love or hate.
Mom's Italian Style Tuna Noodle Casserole Pin for later
The Sauce is Fabulous!
I loved the sauce and it's so versatile with adding meats to it.
Anything you add like chicken or beef turned into another delicious gourmet meal!
Tuna Was Inexpensive Then and Now
We grew up in the 1960s when money was tight and we were on a budget.
This fed the family on a meagerly amount of money and we all loved it.
Today it's down-home comfort food that my kids learn to love.
Although they love it more with sauteed chicken, tuna casserole is still my favorite in flavors.
Some Unique Flavors
The flavors in this were unique to the regular tuna casseroles I had in the past, they were terrible in the high school cafeteria.
They basically consisted of soup and noodles with tuna.
This one is so full of flavor, you can't help but ask for seconds.
If you want an easy Tuna noodle casserole one-pan meal, this is it!
Use Either Style Baking Dishes
I have made this meal so many times, we all love it and the ease of this delicious recipe.
You can use any style baking dish, round, square, rectangular, it doesn't matter.
Mom uses to melt butter in the baking dish before she poured the tuna casserole in the dish so it wouldn't stick, I use a cooking spray oil.
I just use the cooking spray to save calories.
Ingredients you will need to make Tuna Noodle Casserole
Scroll to the recipe card for exact measurements
- garlic finely chopped
- unsalted butter
- mushrooms
- Worcestershire sauce
- sherry
- all-purpose flour
- chicken broth
- whole milk evaporated milk or half and half
- tuna
- dried noodles (I like the wide ones like fettuccine) of course traditional style egg noodles is fine
- Italian flavored freshly made bread crumbs or use crushed Buttery flavored crackers (I used in this recipe)
- olive oil
- shredded sharp cheddar cheese or provolone
- Italian blended shredded cheese
- cayenne pepper, garlic powder
- salt and pepper to taste
More Recipes We Love:
Chicken Noodle Casserole
Corn Casserole
Zucchini Tomato Casserole
Pizza Chicken and Potato Casserole
Pure Comfort Food
I think everyone would agree that tuna noodle casserole is pure comfort food.
It really is pretty inexpensive to make and can feed a large family.
I have even substituted chicken and this dish comes out great with chicken also, if you have fussy non-fish lovers in the house.
I also add broccoli or spinach in it when making it a chicken casserole.
Mom's Italian Style Tuna Noodle Casserole
Yield: 6
prep time: 15 Mcook time: 30 Mtotal time: 45 M
This is the classic tuna noodle casserole made from scratch. This has no soup in it. All of the flavors come from homemade starting from scratch ingredients. A delicious sauce that will create a memory in everyone that eats this, it's fabulous!
ingredients:
- 2 cloves of fresh cleaned garlic finely chopped
- 4 1/2 tablespoons unsalted butter
- 10 oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
- 2 teaspoons Worcestershire sauce
- 1/4 cup sherry
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 2 cup whole milk, evaporated milk or half and half
- 1- 6 oz ( if you like lots of tuna use two cans) can tuna in olive oil, drained ( mom used baby shrimps when we had the extra money I always use 2 cans of tuna)
- 3 1/2 cups dried noodles (I like the wide ones like fettuccine) of course traditional style egg noodles is fine
- 1 1/2 cups Italian flavored freshly made bread crumbs or use crushed Buttery flavored crackers (I used in this recipe)
- 1 tablespoon olive oil
- 1/2 cup shredded sharp cheddar cheese or shredded provolone
- 1/2 cup shredded Italian blended cheese
- 1/4 teaspoon each of cayenne pepper, garlic powder
- salt and pepper to taste
instructions:
How to cook Mom's Italian Style Tuna Noodle Casserole
- Put oven rack in middle position and preheat oven to 375°F.
- Prepare pan. Butter and oil spray the bottom of a shallow glass 13 x 9 baking dish.
- Cook garlic in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 2 minutes.
- Increase heat to moderately high and add mushrooms, then saute, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes.
- Add Worcestershire sauce and continue to saute mushrooms.
- Add sherry and boil, stirring occasionally. Remove from heat.
- Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes.
- Add broth in a stream, whisking, and bring to a boil, whisking. Add in milk and simmer sauce, whisking occasionally, 5 minutes.
- Stir in mushroom mixture, add seasonings and salt, pepper to taste. Flake tuna into the sauce and stir gently.
- Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot.
- Add sauce, 1/2 cup shredded cheese, and stir gently to combine. Transfer mixture into prepared oil sprayed or buttered baking dish, spreading evenly.
- Toss together bread crumbs or crackers crumbs with more shredded cheddar cheese in a bowl. Drizzle with oil or melted butter and toss again, then sprinkle evenly over top of casserole.
- Bake until topping is crisp and sauce is bubbling 20 to 30 minutes.
- Optional: Garnish with shredded Pecorino Romano cheese.
Calories
275
275
Fat (grams)
18
18
Sat. Fat (grams)
9
9
Carbs (grams)
18
18
Net carbs
11
11
Sugar (grams)
9
9
Try One of Our Other Favorite Comfort Foods
Chicken and Dumplings
Baked Zucchini Casserole
Mom's Italian Style Tuna Noodle Casserole Pin for later
Disclosure: This recipe was originally shared in 2011. It was edited and re-published in 2019.