Savory Tuna & Pasta Casserole

6 servings
Prep Time
60 minutes
Sarah LaCasse
Savory Tuna & Pasta Casserole

A simple savory dish that is full of flavor. A perfect dish for a cool fall night, or when you are short on time. For a fun twist, divide recipe into smaller ramekins and serve personal sized casseroles.


  • 3 tbsp olive oil
  • 1 cup sliced mushrooms
  • 1 small onion, diced
  • 1 celery stalk, diced
  • 1/2 tbsp minced fresh rosemary
  • 2 tsp fresh thyme leaves
  • 2 tsp thinly sliced green onion
  • 2 tbsp butter
  • 1/4 cup flour
  • 1/4 cup dry sherry
  • 1 cup milk
  • 1 tsp lemon zest
  • 2 packages Pescavore tuna tidbits, broken into bite-size pieces
  • 8 ounces egg noodles or other pasta, cooked in salted water until al dente, drained
  • salt, pepper
  • 1/2-3/4 cup bread crumbs
  • 1 garlic clove, minced
  • 1 tsp lemon zest 


    1. In a large skillet heat oil over medium heat, add mushrooms, onion and celery. Cook 8-10 minutes, stirring often until vegetables are soft and beginning to brown. Season with herbs, green onion, salt and pepper. Set aside.

    2. In a small pot melt butter over medium heat and when melted add flour. Whisk well to incorporate all flour and cook 1-2 minutes before adding sherry. Stir well, mixture will be thick. Add milk and lemon zest and stir frequently while mixture thickens. Add vegetables and tuna to creamy mixture and the fold in cooked pasta. Season with salt and pepper and then divide into casserole pans, or one large casserole.  

    3. In a small bowl stir together bread crumbs, garlic and zest. Sprinkle bread crumb mixture over casserole(s) and bake 30-35 minutes at 350 degrees until bubbly and brown on top. Serve and enjoy!

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