Back to Recipe Menu

Tuna noodle casserole


  • Preheat oven to 200°C fan forced (220°C normal). 
  • Heat a little oil with the butter in a large heavy-bottomed pot and gently sauté the garlic, onion and mushrooms until slightly softened, continually stirring. 
  • Add the soy and cook until fairly dry, regularly stirring. Then add the sherry and cook down. 
  • Mix in the flour and continually stir until cooked and well combined. 
  • Then add the hot stock and whisk well, before adding the cream, lemon juice and seasonings. Cook for about 10-12 mins until thick, whisking now and again. 
  • At the same time, cook the pasta in a pot of boiling water until just al dente. Drain well. 
  • Add the pasta to the sauce, together with the tuna and 1 tbsp chopped parsley. Gently stir and then evenly spoon the mixture into a large gratin (or any ovenproof) dish. 
  • Combine the cheese and crumbs with the remaining parsley and a little oil. Sprinkle this over the pasta and smooth the top. Then spray with oil and cook in the oven for about 15 mins until golden and bubbling. 
  • Serve with a salad on the side.


  • olive oil
  • a dollop of butter
  • 1 garlic clove, crushed
  • 1 large onion, finely chopped
  • 10 button mushrooms, wiped clean & quartered
  • a good splash of soy sauce
  • ¼ cup dry sherry
  • 2 heaped tbsp plain flour
  • 3 cups hot vegetable stock
  • a good slurp of cream
  • juice of ½ lemon
  • sea salt & freshly ground pepper
  • 200 gm curly pasta
  • 1 large can tuna in oil, drained & flaked
  • 2 tbsp chopped fresh parsley
  • 1 cup grated tasty cheese
  • 1½ cups Panko crumbs
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm