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Million Dollar Tuna Noodle Casserole

  • Prep/Cook Time

  • Servings


  • Ingredients

    • 7.5 oz can of Fishpeople Albacore tuna (Though you can add more...We love two cans to really make it rich in protein.)
    • 6-8 oz of fussili, rotini or penne pasta
    • 3/4 cup chopped mushrooms (Shitake are yummy)
    • 1 cup chopped white sweet onions
    • 1 cup medley of sliced frozen or fresh veggies (corn, carrots and peas
    • 3 tablespoons olive oil
    • 1/8 teaspoon salt
    • 1/4 teaspoon coarse ground pepper
    • 3 tablespoons butter
    • 2 1/2 cup milk
    • 2 tablespoons of flour
    • 3/4 cup sharp cheddar
    • 1 teaspoon veggie bouillion
    • Topping: Reserve ½ of your cheese to sprinkle on top with ½ cup of crispy onions (Or you can substitute bread crumbs or panko)
    • RECIPE HACK: If you’d rather not make a cream sauce from scratch, you can add one 8 oz can of mushroom soup instead!)


      1. Put water on to boil and pre-heat oven while you prepare your cream sauce base.
      2. Place butter and olive oil in a medium skillet on medium heat.
      3. Sprinkle flour into butter/oil mixture when hot, stirring constantly.
      4. After a paste forms add the milk slowly stirring briskly.
      5. When sauce-like add ½ the grated cheese and bouillon and blend.
      6. Place pasta in water and cook until a firm al dente. (as it will cook more in the oven)
      7. In a medium size, oven ready bowl, mix the sauce, balance of ingredients and pasta. (It’s fun to put these in smaller single or double serve bowls as well.)
      8. Cover with topping.
      9. Place in pre-heated oven at 350 degrees for 20 minutes or until golden brown on top.

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