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Tuna Noodle Casserole Recipe

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Main Course, Casserole
  • Method: Baking
  • Cuisine: American

Description

This Tuna Noodle Casserole is a creamy, cheesy, and satisfying dish made with tender egg noodles, flaky tuna, and a rich, flavorful sauce. Topped with crispy breadcrumbs, it’s a budget-friendly and comforting meal the whole family will love!

Ingredients

Units Scale

For the Casserole:

  • 12 oz egg noodles
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups frozen peas (or mixed vegetables)
  • 2 (5 oz) cans tuna, drained and flaked
  • 1 (10.5 oz) can cream of mushroom soup (or cream of chicken)
  • 1 cup milk (or half-and-half for extra creaminess)
  • 1 cup shredded cheddar cheese (or Monterey Jack)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional, for extra flavor)

For the Topping:

  • 1/2 cup panko breadcrumbs (or crushed Ritz crackers)
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons melted butter

Instructions

  1. Cook the Noodles:

    • Preheat your oven to 375°F (190°C).
    • Cook the egg noodles according to package instructions until al dente. Drain and set aside.

  2. Make the Sauce:

    • In a large skillet, melt butter over medium heat.
    • Add diced onion and cook for 3-4 minutes until softened.
    • Stir in garlic and cook for another 30 seconds.
    • Add frozen peas and cook for 2 minutes until heated through.

  3. Combine Ingredients:

    • Stir in the cream of mushroom soup, milk, cheddar cheese, salt, pepper, and paprika.
    • Mix until the cheese is melted and the sauce is smooth.
    • Gently fold in the tuna and cooked noodles, mixing well.

  4. Assemble the Casserole:

    • Pour the mixture into a greased 9×13-inch baking dish.

  5. Make the Topping:

    • In a small bowl, mix panko breadcrumbs, Parmesan cheese, and melted butter.
    • Sprinkle evenly over the casserole.

  6. Bake:

    • Bake uncovered for 20-25 minutes, or until the top is golden brown and crispy.

  7. Serve & Enjoy:

    • Let cool for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

  • Use cream of celery soup instead of mushroom for a different flavor.
  • Add sautéed mushrooms or chopped bell peppers for extra veggies.
  • Make it gluten-free by using gluten-free noodles and breadcrumbs.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Find it online: https://recipe.ukfinda.com/tuna-noodle-casserole-recipe.htm