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Tuna Casserole with Dill

A classic tuna casserole made to today's culinary standards.
Course: Main Course
Cuisine: American
Keyword: casserole
Servings: 8


  • 13x9 inch baking dish


  • 12 ounces egg noodles
  • salt and pepper to taste
  • 1 stick butter equals 8 ounces
  • 1 leak white and pale green parts only, cleaned, finely chopped
  • 1 large yellow onion finely chopped
  • 10 ounces mushrooms your choice
  • ¼ cup white wine and some more to enjoy while cooking
  • 2 teaspoons thyme finely chopped
  • 1 tablespoon Worcestershire sauce
  • ¼ cup all purpose flour
  • cups vegetarian stock chicken stock if you like
  • 1 cup heavy cream
  • 6 ounces white cheddar cheese grated
  • 2 teaspoons hot sauce optional
  • 2 6 ounce jars oil-packed tuna drained and shredded by hand
  • 2 cups potato chips
  • zest of ¼ lemon
  • 2 tablespoons chives finely chopped


  • Preheat the oven to 400°F.

Cook the Pasta

  • Bring a large pot of water to boil, add salt and cook the egg noodles for just a couple of minutes.
  • Drain the pasta immediately and let it cool .

Saute the Vegetables

  • Heat a large fry pan over medium high heat. When hot, melt 4 tablespoons of butter.
  • Add the leek and onion and saute for 8 minutes until soft.
  • Add the mushrooms and raise the heat to medium-high. Mushrooms contain a lot of water and it will release when cooking. Stir and continue cooking for 5 minutes or until all the mushroom liquid has evaporated.
  • Add the wine and cook until it is cooked off, about 2 minutes.
  • Add the Worcestershire sauce and fresh thyme.

Make the Cream Sauce

  • Heat a medium sized saucepan over medium-low heat. When hot, add 4 tablespoons butter and melt. Now to make the roux, whish in the flour and cook until the flour butter mixture turns golden. You want it to be smooth. Takes about 2 minutes.
  • Whisk in the veggie stock, whisking constantly and bring to a boil.
  • Reduce the heat to medium and add the cheddar, cream and hot sauce if you are using. Stir until the cheese is melted.
  • Adjust the seasoning with salt and pepper.

Combine the Ingredients

  • In a large bowl, "fold" the cream mixture into the mushroom mixture and then fold in the tuna. Taste and adjust seasoing with salt and pepper.

Finish the Casserole

  • With the remaining tablespoon of butter, grease the baking dish.
  • Spoon the tuna mixture to the baking dish.
  • Place the casserole in the pre-heated oven and bake for 15 - 20 minutes until the chips lightly brown and the edges start to bubble.
  • When the casserole is done, remove and top with lemon zest.
  • Let the casserole sit for 6 minutes. Top with dill and chives.
  • Serve and watch your family and friend devour.