Tuscan Tuna Casserole
Tuscan Tuna Casserole is an easy, classic meal to make during the busy work week!
Every Monday.
Rain, snow, or shine.
My mother would make a big ol’ tuna casserole for dinner. This was her version of #tacotuesday before meal planning became an Insta art form.
I’m not sure why tuna casserole made the cut for Monday night dinner. Certainly there were many church lady casserole recipes out there that would have sufficed. But alas, egg noodles, canned tuna, and a creamed sauce felt like a winner.
This got me thinking, what kind of Monday dinners will I make Charlie? What’s weird is that I get to start thinking about food for her sooner rather than later. Based on her four month appointment the pediatrician said I could start introducing food when I felt comfortable!! Do what?
As soon as the pediatrician said that my head was spinning with ideas! Will she like an avocado? Sloppy joes? Cheeseburgers? Bananas? Every food emoji was dancing around in my head with the thought of making my child’s taste buds come alive!
Well, in between the cake slice and apple dance-off, I thought to myself, would Charlie like tuna casserole? My hope is yes. So I started thinking of different ways to jazz up the ol’ Monday night dinner situation and this Tuscan Tuna Casserole came to fruition.
The usual suspects make an appearance, but what kicks this version up a notch is the herbs and sun-dried tomatoes. Something about fresh herbs like dill, parsley, and chives that turn a meal from drab to fab. This Tuscan Tuna Casserole will definitely kick your weeknight dinner up a notch!
Tuscan Tuna Casserole
Ingredients:
- 6 tbsp unsalted butter
- 3/4 cup chopped cremini mushrooms
- 1 yellow onion, finely chopped
- 1 large celery stalk, finely chopped
- 2 garlic cloves, finely chopped
- salt and pepper to taste
- 1/4 cup all-purpose flour
- 1/2 cup white wine
- 1 cup chicken stock
- 1 cup whole milk
- 1 12oz bag wide egg noodles
- 1 cup chopped fresh herbs – mix of dill, chives, parsley + more for garnish
- 1/2 cup sour cream
- 1 tbsp Dijon mustard
- 1/2 cup frozen peas
- 1/3 cup chopped sun-dried tomatoes
- 2 (5 to 6oz ) canned tuna, drained and flaked
- 1 cup grated Parmaigiano-Reggiano
Directions:
- Preheat an oven to 425 degrees. Spray a 10-inch oven proof skillet with non-stick cooking spray.
- Next, bring a large pot of water to a boil. Salt the water and then add the egg noodles. Cook until the noodles are almost tender; about five minutes. Reserve about 1/2 cup of the cooking liquid and then drain the egg noodles. Set aside.
- In a large skillet preheated to medium-high heat, melt the butter. Once the butter starts to foam, add the mushrooms and cook, stirring occasionally until browned. Reduce the heat slightly.
- Next, add the shallots, celery and garlic. Season with salt and pepper. Continue to cook the vegetables for about three minutes. Add the wine until absorbed followed by the chicken and bring to bubble. Pour in the milk and cook until the sauce thickens about three minutes.
- Add the half the herbs, sour cream, and Dijon to the sauce. Stir in the peas and sun-dried tomatoes. Stir until everything is heated through. Fold in the tuna and noodles. Once everything is combined transfer the mixture to the prepared skillet.
- Sprinkle the Parmigiano-Reggiano over the top and bake for about 10 minutes or until golden brown on top. Remove from oven and sprinkle remaining herbs on top. Enjoy!
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What great ideas! This looks so fun and delicious treats too!
We enjoyed this very much and reheated the leftovers in the skillet, covered, in 325 oven for maybe 20 minutes. Step 4 is confusing. You mentioned shallots but the ingredients list a yellow onion, not shallots. You forgot to mention when to add the flour so I stirred it into the vegetables before adding the wine and chicken stock since that is where the flour appeared on the ingredient list.
The flour was listed as an ingredient, but you neglected to specify when to add it; I ended up mixing it with the veggies drift hunters before adding the wine and chicken stock.
Those must be canned peas in the photograph.
They look disgusting.
This Tuscan tuna casserole looks absolutely delicious, and the combo of sun-dried tomatoes with fresh dill is such a smart upgrade from the classic version. I love how you kept it weeknight-friendly without losing that cozy comfort food feel. The plating tips here actually remind me of a workflow I use when generating recipe visuals with
Bernini AI — it helps nail the warm Tuscan lighting in seconds. Thanks for sharing this one!
This casserole looks gorgeous — sun-dried tomatoes and fresh dill are such a smart upgrade from the canned soup version. I love how clean the plating shots came out; whenever I shoot food at home I run my finished shots through an ASCII Art Generator to make little printable labels for the recipe card. Saving this one for our next Monday dinner!
This Tuscan Tuna Casserole looks gorgeous — the sun-dried tomatoes and fresh herb combo really takes it up a notch from the classic canned-soup version. I love how clean and bright the styling shots came out; when I photograph my own dinners I usually polish the recipe photos with an image editor ai to tidy up the backgrounds and lift the lighting. Adding this one to my weeknight dinner rotation!
This looks like a delicious twist on a classic tuna casserole! I really like the addition of fresh herbs and sun-dried tomatoes because they add so much flavor. I’m looking forward to trying this for an easy weeknight dinner. Have you ever made this recipe with whole wheat noodles instead of regular egg noodles? los numero de hoy
The mechanism looks so complex, almost like a chaotic rush inside X Trench Run This is exactly why I keep coming back to this site. Solid content as always.
The sun-dried tomatoes with dill, parsley and chives combo is such a smart Tuscan twist on a classic tuna casserole – I love that it still works for a busy weeknight. The creamy white wine sauce sounds luxurious but weeknight-easy. I usually snap a quick photo of my plated dishes for my recipe notes, and Unblur Image helps me sharpen the soft-focus shots before I share them with friends.
The sun-dried tomatoes and fresh herbs really do give this casserole such a beautiful Tuscan twist while still being weeknight-friendly. I love that you can pull it together in one pan with pantry staples. When I typed up my own recipe card, I used photo to video ai free to make a quick video walkthrough of the layers for my partner. Beautifully written recipe as always!
Love how the sun-dried tomatoes and fresh herbs turn a classic tuna casserole into something with real Tuscan flair, and it still comes together fast enough for a weeknight. I made this over the weekend and filmed a quick clip of the process, but my kitchen lighting left the footage looking blurry; a friend pointed me to Unblur Video and it cleaned the video up beautifully without any fuss. Definitely bookmarking this one!
Love how you brought sun-dried tomatoes and fresh dill together — such a smart Tuscan twist on a weeknight tuna casserole.
I recorded a quick sizzle reel for my own food blog and used Audio Enhancer Ai to clean up the kitchen audio — it kept the cozy, home-cooked vibe without distracting hiss.
The sun-dried tomato + fresh herb (dill, chives, parsley) combo is what makes this casserole feel Tuscan rather than just heavy — such a clever weeknight-friendly twist. I’ve been filming little cooking clips lately to share with family, and a friend pointed me to video2x for cleaning up some older kitchen footage; it’s been a surprisingly helpful little tool. Thanks for the inspiration!