Tuna Noodle Casserole

Tuna Noodle Casserole

Tuna noodle casserole with Swiss cheese, olives, dill and sweet pickles with a crunchy potato chip and almond topping. All the things I love in a tuna salad sandwich turned into a semi-gourmet casserole. I did it for Blue the dolphin.

Blue Mermaid by Miranda Koerner, my friend over at A Duck in Her Pond, is the middle school story of Meredith, a 7th grader who is captain of her synchronized swim team, The Seahorses. She is suddenly thrown into a sea of mysterious events. She goes to sleep in her bed but wakes up in her swimming pool where a talking dolphin has taken up residence. A very demanding dolphin who insists Meredith return to the ocean with him. As if that isn’t enough a there’s a hot new boy at school who wants more from Meredith than she’s willing to give… is she destined to be an 8th grade mermaid?


Even though this is a middle school book I thoroughly enjoyed it! In true Blonde Duck fashion this is full of fun, mystery and intrigue. Miranda has a way of weaving stories that make you want to keep reading. Page turners. I didn’t go into great detail about the story because I don’t want to give anything away. . .This is perfect for enjoying on the beach with your toes in the sand. Just don’t go in the water.

Did I mention the dolphin is quite hungry? I hope he likes tuna casserole!

Tuna Casserole

Tuna Noodle Casserole

Tuna Noodle Casserole


12 ounces egg noodles
2 tablespoons butter
2 tablespoons all-purpose flour
2 + 1/2 cups whole milk
1 + 1/2 teaspoons dill
2 + 1/2 cups good quality shredded Swiss cheese, divided (like Gruyère)
coarse salt and fresh black pepper
2 cans solid white tuna in water, drained and flaked
1 cup sliced black olives
1/3 cup diced yellow or red onion
1/3 cup diced sweet bread & butter pickles
3/4 cup crushed potato chips
1/4 cup crushed almonds
1 tablespoon cold butter, cut in small pieces


  1. Cook the egg noodles to al dente according to package directions. Preheat oven to 375 degrees F. Butter an 8 x 10 or similar size casserole dish.
  2. Meanwhile make the sauce:
  3. Melt the butter over medium-low heat in a large, heavy-duty saucepan. Whisk in the flour and cook 2 - 3 minutes stirring often. Slowly whisk in the milk and turn the heat up, bring to a simmer and cook 3 - 4 minutes stirring often.
  4. Turn the heat down to low, whisk in the dill, about 1/2 teaspoon salt and 1/8 teaspoon black pepper and 2 cups of the Swiss. Stir until the cheese is melted, remove from heat.
  5. Mix the drained egg noodles with the tuna, olives, red onion and pickles. Pour into the casserole and arrange in an even layer. Slowly pour the cheese sauce over top.
  6. Sprinkle the remaining 1/2 cup cheese over top then the chips and almonds. Dot the top with butter.
  7. Bake 25 - 30 minutes until lightly golden and the edges are bubbly. Let set 5 minutes before serving.

This is not a sponsored review. I paid for the book myself. All thoughts and opinions are my own.

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