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Classic Kosher Tuna Noodle Casserole – Easy Comfort Food

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PareveFish

This tuna noodle casserole skips the canned soup and makes a simple creamy white sauce with flour and non-dairy milk instead, loaded with mushrooms, onion, garlic, thyme and peas, then baked with a crisp panko topping.

A Homemade Sauce

Sauté the mushrooms and onion until browned, add the garlic, then stir in the flour and cook for a minute before whisking in the non-dairy milk. Simmer until thickened, season with thyme, salt and pepper, and fold in the noodles, tuna and peas. The result has more flavor than canned soup versions.

Kosher Notes

Made with oat or soy milk, this casserole is pareve. Check that your non-dairy milk carries a pareve hechsher. Canned salmon works in place of tuna. For gluten-free, use rice noodles and gluten-free flour.

Make-Ahead

Assemble up to 2 days ahead, adding 5 to 10 minutes to the baking time. Leftovers keep for 3 days.

Classic Kosher Tuna Noodle Casserole – Easy Comfort Food
This comforting kosher tuna noodle casserole transforms simple pantry ingredients into a family-friendly dinner that's perfect for busy weeknights and reheats beautifully.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 12 oz wide egg noodles
  • 2 cans tuna in water 5 oz each, drained
  • 3 tablespoons olive oil
  • 8 oz mushrooms sliced
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 2 cups unsweetened non-dairy milk oat or soy work well
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 cup frozen peas
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons fresh parsley chopped

What I use for this recipe

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Method
 

  1. Preheat oven to 350°F. Grease a 9x13 inch baking dish with cooking spray or oil.
  2. Cook egg noodles according to package directions until just al dente (they should still have a slight bite). Drain and set aside.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add mushrooms and cook for 5-6 minutes until golden and most of the liquid has evaporated.
  4. Add onion to the skillet and cook for 3-4 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
  5. Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  6. Gradually whisk in the non-dairy milk, making sure to break up any lumps. Cook for 3-4 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
  7. Stir in salt, pepper, and thyme. Remove from heat and gently fold in the drained tuna, breaking it into bite-sized chunks.
  8. Add the cooked noodles and frozen peas to the tuna mixture, stirring gently to combine everything evenly.
  9. Transfer the mixture to the prepared baking dish and spread it out evenly.
  10. In a small bowl, mix panko breadcrumbs with remaining 1 tablespoon olive oil. Sprinkle over the top of the casserole.
  11. Bake for 25 minutes until the top is golden brown and the edges are bubbling. Let cool for 5 minutes before serving.
  12. Garnish with fresh parsley and serve immediately.

Notes

This casserole can be assembled up to 2 days ahead and refrigerated before baking. Add 5-10 minutes to the baking time if cooking from cold. Leftovers keep in the refrigerator for up to 3 days. You can substitute canned salmon for the tuna if preferred. For a gluten-free version, use rice noodles and gluten-free flour.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 14g 18%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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