Description
A classic, creamy tuna casserole with tender noodles and a golden, crunchy topping that delivers nostalgic comfort food in under 30 minutes.
Ingredients
Scale
- 8 ounces egg noodles, cooked al dente
- 2 cans (5 ounces each) chunk light canned tuna, drained well
- 3 tablespoons unsalted butter, divided
- 1 small yellow onion, finely chopped
- 1 stalk celery, finely chopped (optional)
- 2 cloves garlic, minced
- 1 cup frozen peas, thawed
- 1 can (10.5 ounces) cream of mushroom soup
- 3/4 cup milk (whole or 2%)
- 1 cup sharp cheddar cheese, shredded
- 3/4 cup breadcrumbs (preferably panko)
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add egg noodles and cook until just al dente, about 7-8 minutes. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add chopped onion and celery and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- In a large mixing bowl, combine cream of mushroom soup, milk, sautéed veggies, drained tuna, thawed peas, shredded cheddar cheese, salt, and pepper. Stir gently to combine.
- Fold the cooked egg noodles into the sauce mixture, ensuring noodles are evenly coated.
- Lightly butter a 9×13 inch casserole dish. Pour in the noodle and tuna mixture, spreading it evenly.
- In a small bowl, mix breadcrumbs with the remaining 1 tablespoon melted butter and grated Parmesan cheese until crumbly and well-coated.
- Evenly sprinkle the breadcrumb mixture over the casserole surface.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the edges are bubbling.
- Let the casserole rest for 5 minutes after baking. Garnish with fresh parsley if desired and serve warm.
Notes
Do not overcook noodles; cook to al dente to avoid mushy texture. Drain tuna thoroughly to prevent watery casserole. If topping browns too quickly, cover loosely with foil halfway through baking. For gluten-free, use gluten-free noodles and breadcrumbs. For dairy-free, substitute butter with olive oil and use dairy-free cream soup and cheese alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 375
- Sugar: 3
- Sodium: 600
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
Keywords: tuna casserole, comfort food, easy dinner, creamy casserole, classic recipe, tuna noodle casserole, quick meals, family dinner