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
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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.
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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.
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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.
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Assemble the Casserole:
- Pour the mixture into a greased 9×13-inch baking dish.
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Make the Topping:
- In a small bowl, mix panko breadcrumbs, Parmesan cheese, and melted butter.
- Sprinkle evenly over the casserole.
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Bake:
- Bake uncovered for 20-25 minutes, or until the top is golden brown and crispy.
-
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.