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Classic Kosher Tuna Casserole - Creamy Comfort Food - American recipe
Growing up, tuna casserole was one of those dishes that always meant comfort food in our house. My mom would make it on busy weeknights when she needed something filling and satisfying without too much fuss. The original versions often included dairy, but I've adapted this classic to work perfectly within kosher guidelines. What makes this kosher tuna casserole work so well is the combination of pareve ingredients that still deliver that creamy, rich texture we all crave. Instead of dairy-based cream of mushroom soup, I use a pareve version or make my own mushroom sauce with vegetable broth and a little flour for thickening. The key is building layers of flavor through sautéed onions, garlic, and mushrooms before assembling everything together. I've found that using egg noodles gives the best texture here. They hold up well during baking and absorb the flavors beautifully. The secret to preventing a dry casserole is adding enough liquid and not overbaking. I always check it at the 25-minute mark because ovens vary so much. This casserole is perfect for Friday night dinner prep or when you're feeding a crowd. It pairs wonderfully with a simple green salad and some crusty bread. You can even make it ahead and refrigerate it unbaked, then just pop it in the oven when you're ready to eat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 342
Ingredients Method Notes

Ingredients
  

  • 12 oz wide egg noodles
  • 2 cans tuna in water 5 oz each, drained
  • 1 can pareve cream of mushroom soup 10.75 oz
  • 1 cup frozen peas
  • 1 medium yellow onion diced
  • 8 oz mushrooms sliced
  • 3 cloves garlic minced
  • 1/2 cup vegetable broth
  • 1/4 cup olive oil divided
  • 1 cup panko breadcrumbs
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley chopped

Method
 

  1. Preheat your oven to 350°F. Cook the egg noodles according to package directions until just al dente. They'll finish cooking in the oven, so don't overcook them now. Drain and set aside.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Add the sliced mushrooms and cook another 5-6 minutes until they release their liquid and start to brown.
  3. Add the minced garlic and cook for 30 seconds until fragrant. Season with thyme, salt, and pepper. Remove from heat.
  4. In a large bowl, combine the cooked noodles, drained tuna, mushroom mixture, frozen peas, cream of mushroom soup, and vegetable broth. Mix gently but thoroughly.
  5. Transfer the mixture to a greased 9x13 inch baking dish and spread evenly. In a small bowl, toss the panko breadcrumbs with the remaining 2 tablespoons olive oil.
  6. Sprinkle the breadcrumb mixture over the top of the casserole. Bake for 25-30 minutes until the top is golden brown and the casserole is bubbling around the edges.
  7. Let rest for 5 minutes before serving. Garnish with fresh chopped parsley.

Notes

This casserole can be assembled up to 24 hours ahead and refrigerated. Add 10 minutes to the baking time if cooking from cold. Leftovers keep for 3 days in the refrigerator and reheat well in the microwave. You can substitute salmon or any kosher fish for the tuna if desired.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 342
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.