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Tuna, Noodle, and Artichoke Casserole

User Rating 4.5 Star Rating (2 Reviews)


My family loves the great variety of flavors in this delicious out-of-the-ordinary tuna noodle casserole.


  • 6 ounces thin or medium egg noodles
  • 3 tablespoons butter
  • 1/2 cup green onions
  • 3 tablespoons flour
  • 2 cups milk
  • 1/2 teaspoon garlic herb seasoning, or similar seasoning
  • 1/8 teaspoon black ground pepper
  • 1 jar or can (12 to 15 ounces) artichoke hearts, drained, sliced or chopped
  • 1 can (2 1/4 ounces) sliced ripe olives, drained
  • 1 small jar (2 ounces) pimientos
  • 1 jar (4 to 6 ounces) sliced mushrooms, drained
  • 1/2 cup fresh grated Parmesan cheese, plus more for topping
  • 1 large can (12 to 14 ounces) tuna, drained and flaked (or use 2 standard cans)
  • salt, to taste


Cook noodles in boiling salted water, following package directions. Drain well and set aside.

Heat oven to 350°. Lightly butter a 2-quart baking dish.

In a large saucepan, melt butter over medium-low heat. Add green onions and saute for 1 minute. Stir in flour until smooth and bubbly. Gradually add milk; cook, stirring, until thickened. Add seasonings, artichoke hearts, olives, pimientos, mushrooms, and 1/2 cup Parmesan cheese. Cook stirring, until cheese is melted. Add flaked tuna; taste and add salt, as needed. Stir in noodles. Spoon the mixture into the baking dish and top with about 1/4 cup of Parmesan cheese. Bake for 20 to 30 minutes, until hot and bubbly.
Serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Tastes great!, Member WpgBri

Everyone liked it, although I made one part without the olives. One kid doesn't like them. Everyone thought it was very tasty.

1 out of 1 people found this helpful.

See all 2 reviews

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