Easy Tuna Noodle Casserole
A classic comfort dish that’s perfect for busy weeknights! Tender egg noodles, flaky tuna, and peas are tossed in a creamy, cheesy sauce and baked under a golden, crispy crumb topping.
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Servings: 6
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Ingredients
Casserole
- 3 cups dry egg noodles (about 6 oz)
- 1 tbsp butter
- 1 small onion, diced
- 2 ribs celery, diced
- ⅔ cup frozen peas, thawed
- 1 can (5 oz) tuna, drained
- 1 can (10.5 oz) condensed cream of mushroom soup
- ⅓ cup milk
- 1 cup shredded cheddar cheese
- 1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- ½ cup panko breadcrumbs
- 1 tbsp melted butter
- ½ cup shredded cheddar cheese
- 1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- Preheat oven to 425°F (220°C).
- Prepare the topping: In a small bowl, combine panko, melted butter, cheddar, and parsley. Set aside.
- Cook the noodles: Boil egg noodles until al dente according to package directions. Drain and rinse under cold water.
- Sauté the vegetables: In a skillet, melt butter over medium heat. Add onion and celery, cooking 5–7 minutes until tender.
- Mix the casserole: In a large bowl, combine cooked noodles, onion mixture, peas, soup, milk, cheese, tuna, and parsley. Stir well.
- Assemble: Spread the mixture into a greased 2-quart baking dish. Sprinkle evenly with the prepared crumb topping.
- Bake: Bake uncovered for 18–20 minutes, or until bubbly and golden on top.
- 1 cup of dry egg noodles ≈ 2 ounces.
- Try adding sautéed mushrooms or a sprinkle of paprika for extra flavor.