Recipe By NO YOLKS(R)
Published Oct 16th
Prep 10m Cook 20m Additional 10m Ready In 40m
Servings 6 servings Calories 482.6

Nothing says comfort like a golden, bubbly, delicious tuna casserole made with always smooth, firm and delicious NO YOLKS® Noodles.

Recipe Ingredients

  • 6 ounces NO YOLKS® Extra Broad Noodles
  • 1 tablespoon olive oil
  • 1 (8 ounce) package sliced fresh mushrooms
  • 2 ribs celery, chopped
  • 1 ½ cups frozen peas, thawed
  • 1 small onion, chopped
  • 1 teaspoon garlic powder
  • 1 quart vegetable broth
  • Dash Worcestershire sauce
  • 1 sprig fresh thyme
  • 1 (8 ounce) package light cream cheese, softened
  • 3 tablespoons all-purpose flour
  • 2 (5 ounce) cans tuna, drained and flaked
  • 1 cup shredded Cheddar cheese
  • 1 pinch Fresh ground black pepper to taste
  • 1 cup panko bread crumbs
  • 1 tablespoon butter, melted
  • Salt and pepper, to taste

Cooking Directions

  1. 1 Combine topping ingredients and set aside.
  2. 2 Preheat oven to 400 degrees F. Add olive oil to a 7-quart stock pot, and saute mushrooms, celery, onions and garlic powder for 3-4 minutes over medium heat. Add broth, Worcestershire sauce and thyme sprig and bring to a boil, stirring occasionally. Add cream cheese and noodles, stirring until creamy and smooth. Sprinkle flour over top of mixture. Stir and cook for 2 minutes, or until mixture begins to thicken. Fold in tuna and peas. Season with salt and pepper.
  3. 3 Pour into a 3-quart casserole dish. Sprinkle on Cheddar cheese and topping mixture. Bake uncovered 15 minutes. Remove from oven and let stand 10 minutes.

Nutrition Facts

  • Calories 482.6
  • Carbohydrate 51.1 g
  • Cholesterol 58.7 mg
  • Fat 19 g
  • Fiber 4.8 g
  • Protein 29.9 g
  • Saturated Fat 10 g
  • Sodium 762 mg
  • Sugar 5.8 g


  1. Made this to a T. I've always made it via Campbell's soup recipe and loved it. This is the fresher ingredient version...with cheese. My pescatarian boyfriend never had this before (despite being American and 34), so I wanted to give him a home-made version without condensed soup and with regular ingredients. He loved it. I'm - Read more ...
  2. My search for a wonderful tuna casserole is now over! This was full of flavor! I used No Yolks Dumpling noodles since the store was out of the No Yolks extra wide egg noodles and they worked I think for the better- it didn't come out mushy. I did cook the noodles first and set - Read more ...
  3. This was great, except I could tell from the recipe that the tuna to noodle ratio wasn't right. I added 16 oz of wide egg noodles and it was better. I adore peas and thought the amount was just fine, but my daughter thought there were too many. Too bad, I am the cook, I - Read more ...
  4. After reading the reviews and noting the comments about it being of stroganoff consistency rather than casserole, I cut down on the amount of broth. I also omitted the mushrooms as husband does not like them. Consistency was creamy yet celery, onions and peas were crisp. Noodles not mushy. Needs a bit of salt & - Read more ...
  5. Delicious!! The fresh mushrooms we a really nice touch and the crunchy topping added so much to this dish! Thanks! My picture is after my husband attacked it
  6. We loved this! DH said it was the best tuna casserole he'd ever had. It's so creamy and good. We liked the topping too-- I sprinkled half the cheese then the bread crumbs, then more cheese. DH has requested I make this again soon. :)
  7. This did NOT go very far with barely any left over. Everyone in my house loves a good tuna noodle casserole and this one fits the bill. We left out the mushrooms due to one child's issue with them and midway into folding in the peas, I stopped when it looked like too much for - Read more ...
  8. Eureka! The pickiest seven year old just ate this dish! I did make some changes that benefited this casserole. Used 4 oz of cream cheese instead of the recommended 8 oz cube. I also used 1/2 cup of reduced fat sour cream. I let it bubble for about 8-10 minutes after this step. I didn't - Read more ...
  9. Could barely taste the tuna. Needs at least one more can.
  10. Wasn't anything special, pretty bland when I compare it to what my mom used to make us. 1 cup of bread crumbs was WAY TOO much for using just as a topping (as you can see in the photo). My husband said it was a pretty good base recipe, but suggested additives afterward. I totally - Read more ...