Curry Tuna Casserole 🐟

This Tuna Casserole Recipe is light and refreshing with spicy curry, smooth coconut milk and sweet corn to create a delicate and flavorful casserole that the whole family will love.

Recommended Listening: Phish- Junta

Tuna Curry Casserole

Inspiration

I purchased these egg noodles specifically to make Tuna Casserole, but I didn’t realize I would be creating The Best Tuna Casserole Ever!

I have a long history with Tuna Casserole. It’s the very first thing I learned to make, it was my favorite dish growing up and I have been playing with this recipe for over 20 years!

Over the years, I have been making it from scratch, starting with a mirepoix & slow roux, wine reduction, fresh mushrooms, cream & fresh herbs.

I have carefully made a gluten free version of this “mushroom soup concentrate” …………only to mix it with my glutenous egg noodles 🤦🏽‍♀️. Oh well, the intentions were there! I have, however, successfully made a gluten free tuna casserole using cooked rice in place of noodles, it turned out pretty damn good too! I used coconut milk, lime, ginger & cilantro for a “Thai Style” Tuna Rice Casserole.


“The OG” Tuna Casserole Recipe

  • 1 bag egg noodles
  • 2 cans tuna (drained)
  • 2 cans cream of mushroom soup
  1. Pre-heat oven to 350º
  2. Boil egg noodles according to package
  3. Drain noodles.
  4. Mix cooked egg noodles with tuna and soup.
  5. Transfer to prepared casserole dish.
  6. Cover with foil and bake for 30 minutes.
  7. Remove foil and bake 10 more minutes.
  8. Let cool for 2 minutes before serving.

Add-In Ideas:

Corn

Frozen Peas

Frozen Peas & CarrotsSpinach

Zucchini

Cheese

Curry!

Broccoli

Bacon

Tomatoes

Top-With Ideas

Crushed Potato Chips

Crushed Crackers

Bread Crumbs

Fried Onions

Shredded Cheese

Siracha

Curry Tuna Casserole Recipe ingredients, classic tuna casserole recipe with curry
Curry Tuna Casserole Ingredients

The Process

This recipe starts by boiling egg noodles until al dente, drain and set aside.

While the noodles boil, pre-heat the oven to 350° and make The Sauce:

The sauce starts with a mirepoix (onion, celery & carrot) diced small with some fennel seeds and curry powder. Cook over medium low heat until soft and fragrant.

Next, make a roux by adding butter and flour. Stir this into a sticky paste.

Finish with coconut milk, chicken stock and sriracha for a unique “soup concentrate” for this flavorful casserole.

Tuna Curry Sauce

Combine cooked egg noodles, tuna, sweet frozen corn kernels, fresh chopped cilantro and the flavorful curry sauce.

I’ll admit, I was a little worried this casserole would be dry and it looked a little boring too, but after taking my first bite, I quickly realized I was wrong.

The noodles are flavorful and soft, the corn is popping with sweet flavor, perfect spice from the curry and the cilantro really brightens it up and ties the whole thing together.

Curry Tuna Casserole

If you like this recipe, try:

Corn Chowder 🌽

Chicken Tikka Masala 🌶

Pecan Crusted 🧡 Butternut Squash Pasta Bake

Tuna Curry Casserole

This tuna curry casserole recipe is light, refreshing and flavorful. A delicious twist to an American Classic.
Print Pin Rate
Course: Dinner, Main Course
Cuisine: American, Fusion
Keyword: Curry, Tuna Casserole
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Calories: 421kcal

Ingredients

  • 1 lb wide egg noodles
  • 1 tbsp olive oil
  • 1 cup onion diced small
  • 1 cup carrot diced small
  • 1 cup celery diced small
  • ¼ tsp fennel seed
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 tbsp curry powder
  • 1 can coconut milk
  • 1 cup chicken stock
  • 1 tbsp Siracha
  • 1 ½ cup frozen corn
  • 2 8 oz cans albacore tuna drained
  • 2 tbsp cilantro chopped

Instructions

  • Boil egg noodles according to the package, drain and set aside.
  • In a large pot or dutch oven, heat olive oil over medium heat.
  • Add onion, celery, carrot, fennel seed, salt and pepper, cook for 10 minutes, stirring occasionaly.
  • Stir in butter, flour and curry powder. Cook for 1 minute.
  • Add coconut milk and chicken stock, bring to a boil and simmer for 10 minutes.
  • Mix in remaining ingredients and transfer to a prepared baking dish.
  • Cover with foil and bake for 30 minutes.
  • Remove foil and bake for 10 more minutes.
  • Remove from the oven and let cool for 5 minutes before dishing.
  • Enjoy!

Nutrition

Calories: 421kcal | Carbohydrates: 56g | Protein: 12g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 445mg | Potassium: 491mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2868IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 3mg

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