Classic Kosher Tuna Noodle Casserole – Easy Comfort Food

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There’s nothing quite like pulling a bubbling tuna noodle casserole out of the oven on a busy weeknight. This dish saved my sanity during those hectic months when the kids were little and dinner felt like an impossible task. It’s the kind of meal that transforms simple pantry staples into something everyone actually wants to eat.

I’ve been making this kosher version for years, and honestly, it’s become one of our family’s most requested dinners. The key difference from traditional recipes is using a kosher-style white sauce instead of cream of mushroom soup. I make a simple roux with flour and non-dairy milk, then add plenty of mushrooms and herbs. The result is actually more flavorful than the canned soup version, plus you control the salt and texture.

Why This Kosher Tuna Casserole Works So Well

What really makes this casserole work is cooking the noodles just until they’re barely tender. They’ll finish cooking in the oven, so if you start with mushy pasta, you’ll end up with something pretty unappetizing. I use wide egg noodles because they hold up well and grab onto that creamy sauce. The frozen peas add a pop of color and sweetness that balances the tuna perfectly.

The Secret to Perfect Noodle Texture

This feeds a crowd and reheats beautifully, making it perfect for Shabbos prep or when you’re hosting family. Serve it with a simple green salad or some roasted vegetables. The leftovers are even better the next day, which is saying something for a casserole.

Classic Kosher Tuna Noodle Casserole - Easy Comfort Food - American recipe
There's nothing quite like pulling a bubbling tuna noodle casserole out of the oven on a busy weeknight. This dish saved my sanity during those hectic months when the kids were little and dinner felt like an impossible task. It's the kind of meal that transforms simple pantry staples into something everyone actually wants to eat. I've been making this kosher version for years, and honestly, it's become one of our family's most requested dinners. The key difference from traditional recipes is using a kosher-style white sauce instead of cream of mushroom soup. I make a simple roux with flour and non-dairy milk, then add plenty of mushrooms and herbs. The result is actually more flavorful than the canned soup version, plus you control the salt and texture. What really makes this casserole work is cooking the noodles just until they're barely tender. They'll finish cooking in the oven, so if you start with mushy pasta, you'll end up with something pretty unappetizing. I use wide egg noodles because they hold up well and grab onto that creamy sauce. The frozen peas add a pop of color and sweetness that balances the tuna perfectly. This feeds a crowd and reheats beautifully, making it perfect for Shabbos prep or when you're hosting family. Serve it with a simple green salad or some roasted vegetables. The leftovers are even better the next day, which is saying something for a casserole.
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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

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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