Can I make this without white wine?

Absolutely. Simply omit the wine and increase the milk to the full 1 litre. The casserole will still be delicious—the wine just adds a subtle depth of flavour. You could also replace it with vegetable or chicken stock for a different flavour profile

How do I prevent the noodles from becoming mushy?

Cook the noodles separately and only stir them into the slow cooker about 30 minutes before the end of cooking. This prevents them from sitting in the sauce for hours and becoming overcooked. Alternatively, you can serve the noodles on the side and ladle the tuna mixture over them

Can I use fresh herbs instead of dried?

Yes. Use roughly three times the amount of fresh herbs as you would dried (for example, 1 tablespoon of fresh thyme instead of 1 teaspoon dried). Add them in the final 30 minutes of cooking so their bright flavour isn't lost. Fresh parsley, dill, or tarragon would all work beautifully

Is this recipe suitable for freezing?

Yes, you can freeze the cooked casserole (without the noodles) in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the hob or in the slow cooker on Low until heated through. Cook fresh noodles to serve alongside

One-pan tuna noodle casserole (that actually tastes like something)

by Adam Ragusea

Seafood

Published 25 April 2026Original video

This tuna noodle casserole transforms a classic comfort dish into something genuinely delicious. Rather than relying on tinned soup, it builds flavour from fresh green beans, sweet peppers, green onions, marinated artichokes, and a proper béchamel sauce enriched with dry white wine. Adapted for the slow cooker, it becomes an even easier weeknight meal—simply layer your ingredients and let them cook gently together. The result is creamy, savoury, and far more interesting than the version you remember from childhood. Ideal for feeding a crowd with minimal fuss

Video thumbnail: One-pan tuna noodle casserole (that actually tastes like something)

Watch: One-pan tuna noodle casserole (that actually tastes like something)

Original recipe video — click to play

Original video by Adam Ragusea16k likes on YouTube

25 mins

Prep time

6 hrs

Slow cook (Low)

4 hrs

Slow cook (High)

Serves

6 hrs 25 mins

Total (Low)

Slow cooker setting:Low 6 hours or High 4 hours

Original method: 45 minutes on stovetop

Ingredients

Servings:

Units:

Pasta & Protein

340 g dried egg noodles
Cook separately and stir in during the final 30 minutes of cooking to prevent mushiness
560 g tinned tuna in spring water or oil, drained
Four 5 oz (140g) cans

Vegetables

455 g fresh green beans, trimmed and cut into 2.5 cm chunks
1 whole sweet red peppers, seeded and sliced thinly
3 whole hot chilli peppers (or additional sweet peppers), seeded and sliced thinly
3–4 small hot peppers, adjust heat to taste
2 bunches green onions
, thinly sliced, whites and greens separated
Add whites at the start; add greens in the final 30 minutes for fresh colour and flavour
340 g marinated artichokes, with marinade
One 12 oz (340g) jar

Sauce

115 g butter
Or use 120 mL olive oil instead
60 g plain flour
For making the roux
950 mL milk (or non-dairy milk, stock, or water)
Reduced from 1 litre for slow cooker; use full 1 litre if preferred
375 mL dry white wine(optional)
Half a standard 750 mL bottle; can use less or omit entirely

Seasoning & Garnish

2 tsp garlic powder
Season to taste
2 tsp onion powder
Season to taste
1 tsp dried thyme (or other dried herbs)
Adjust amount to taste
1 pinch sea salt
Season generously to taste
½ tsp black pepper
Adjust to taste
50 g grated Parmesan or Pecorino cheese(optional)
Sprinkle over the finished dish for extra flavour and texture

Method

1
Make the béchamel sauce on the hob. Melt the butter in a large saucepan over medium heat. Once melted, whisk in the flour until completely smooth, then continue whisking for 1–2 minutes until the roux turns light brown and smells nutty.
~5 mins
Tip: Do not rush this step; the nutty flavour is key to the final dish
2
Gradually whisk in the milk and white wine (if using), stirring constantly to prevent lumps. Continue whisking until the mixture is smooth and bring to a gentle simmer. Cook for 2–3 minutes, stirring occasionally, until the sauce thickens slightly, then remove from heat.
~5 mins
Tip: The sauce will thicken further as it cools and during slow cooking
3
Pour the béchamel sauce into the slow cooker bowl. Stir in the trimmed green beans, seeded and sliced red peppers, sliced hot peppers, white parts of the green onions, drained marinated artichokes (with their marinade), and the drained tuna. Stir gently to combine, being careful not to break up the tuna too much.
~3 mins
Tip: Gentle stirring preserves the tuna's texture
4
Season generously with garlic powder, onion powder, dried thyme, salt, and black pepper. Stir well to combine all ingredients evenly.
~2 mins
Tip: Taste and adjust seasonings as needed
5
Cover the slow cooker and cook on Low for 6 hours or on High for 4 hours, until the vegetables are tender and the sauce is bubbling gently around the edges.
~6 hrs
Tip: Do not lift the lid during cooking to maintain even heat
6
While the casserole cooks, cook the egg noodles in a separate pot of salted boiling water according to the packet instructions. Drain well and set aside.
~10 mins
Tip: Cook the noodles so they're ready to add near the end of slow cooking
7
About 30 minutes before serving, stir the cooked noodles into the slow cooker. Add the sliced green onion greens and stir gently to combine.
~2 mins
Tip: Adding noodles late prevents them from becoming mushy; green onion greens add fresh colour and flavour
8
Continue cooking, covered, for the final 30 minutes on the same setting. If using grated cheese, sprinkle it over the top just before serving.
~30 mins
Tip: Taste and adjust salt, pepper, and herbs as needed before serving

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Absolutely. Simply omit the wine and increase the milk to the full 1 litre. The casserole will still be delicious—the wine just adds a subtle depth of flavour. You could also replace it with vegetable or chicken stock for a different flavour profile

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