Tuna Noodle Casserole

Tuna Casserole

This is quickly made using pantry and fridge ingredients. Serve a veg on the side or toss one in the mix.


  • 10oz (300gr) canned tuna, net weight, drained, broken apart
  • 6oz (180gr) canned red pepper or pimiento, net weight, drained, roughly chopped
  • 1/2 cup chopped green olives
  • 2 medium shallots, chopped (about 1/2 cup)
  • 1 tbs olive oil
  • 3/4 cup (6oz, 180ml) chicken stock
  • 3/4 cup (6oz, 180ml) white wine
  • 1/2 cup (4oz, 120gr) Greek yogurt
  • 1 tbs Dijon-style mustard
  • 1 1/2 tbs maizena (cornstarch) dissolved in 2 tbs water
  • 1 1/4 cups (4oz, 120gr) egg noodles
  • 1/2 cup (2oz, 60gr) shredded cheese


  • Cook noodles according to package directions. When done, drain.
  • While pasta cooks: heat oil in large skillet.
  • Add shallots and sauté until tender, about 5 minutes.
  • Stir in mustard, chicken stock, white wine, and heat to boiling.
  • Add maizena and stir until thickened.
  • Remove from heat and stir in yogurt.
  • Stir in tune, pepper, and olives.
  • Add noodles and stir to combine.
  • Spoon into a baking dish, sprinkle with cheese, and bake 400F (200C) until hot and bubbly, 10 – 15 minutes.
  • Serve


Two weights are given on jars and cans: total weight with liquid and net weight of drained ingredients.

Keywords: tuna casserole, tuna