Baked Tuna And Noodles
A hearty baked tuna and noodle casserole with vegetables and a creamy sauce, perfect for feeding a crowd or family dinner with comforting flavors.
Ingredients
Instructions
- Cook the wide noodles in boiling salted water until al dente, then drain.
- Add chopped celery, diced onion, sliced pimientos, mushrooms, and flaked tuna to the noodles and mix well.
- Melt the margarine in a saucepan over low heat.
- Stir in the flour and salt until smooth.
- Gradually add milk, stirring constantly to prevent lumps.
- Cook over low heat until the mixture thickens.
- Pour the sauce over the tuna and noodle mixture and stir to combine.
- Pour everything into a greased roaster inset pan.
- Close the vent and bake in an electric roaster at 350°F for 30 minutes.
Tips & Substitutions
For a creamier texture, consider adding a cup of sour cream or cream cheese to the noodle mixture. You can substitute the flaked tuna with canned salmon or even cooked chicken for a different flavor profile. If you're short on time, pre-cooked noodles can save you some hassle. Remember, the key to avoiding a mushy texture is to cook the noodles al dente before mixing them with the other ingredients.
Serving Suggestions
This dish pairs wonderfully with a side salad or steamed vegetables for a balanced meal. Consider serving it alongside garlic bread or a light vinaigrette to enhance the flavors. It also complements seafood recipes like Russ' Scampi, making it suitable for a family gathering or casual dinner. Garnish with fresh herbs for added color and taste.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish, cover with foil, and bake at 350°F until warmed through, about 20-25 minutes. For quicker reheating, you can also microwave individual portions, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Tuna And Noodles contains roughly 274 calories, with 10g protein, 12g carbohydrates, and 21g fat. It is an excellent source of vitamin D (53% of the Daily Value) and protein (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh noodles instead of wide noodles?
Yes, you can use fresh pasta; however, adjust the cooking time accordingly as fresh noodles typically require less boiling time. Just make sure they are cooked al dente to prevent them from becoming mushy in the bake.
How can I make this dish gluten-free?
To make this recipe gluten-free, substitute the wide noodles with gluten-free pasta and use a gluten-free flour blend for the sauce. This ensures everyone can enjoy the dish without sacrificing flavor.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the dish up to a day in advance, cover it, and refrigerate. Just remember to add a few extra minutes to the baking time if baking straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).