Tuna Casserole Recipe
This comforting casserole is an easy way to really transform canned tuna into an amazing meal. It’s loaded with creamy pasta and flaky tuna, perfect for a weeknight meal!
Servings: 6
Ingredients
- 3 cups egg noodles
- 1 tablespoon unsalted butter
- 1 small onion diced
- 2 stalks celery diced
- ⅔ cup frozen peas defrosted
- 10 ounces condensed mushroom soup
- ⅓ cup milk
- 1 ½ cups cheddar cheese divided
- 6 ounces canned tuna drained
- 1 tablespoon dried parsley
- ½ cup panko bread crumbs
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 425°F and coat a casserole dish with nonstick cooking spray.
- Boil the egg noodles according to the package instructions until al dente. Drain and rinse under cold water.
- In a saucepan over medium heat, melt the butter. Add the onion and celery and cook for about 5-7 minutes or until tender.
- In a large bowl, add the noodles, onion mixture, peas, mushroom soup, milk, 1 cup of cheddar cheese, tuna and parsley. Mix to combine and set aside.
- Make a crumb topping by mixing the panko crumbs with the melted butter and the rest of the cheddar cheese.
- In the prepared casserole dish, spread the tuna mixture evenly and then top with the crumb topping.
- Bake for 18-20 minutes or until bubbly. Serve, and enjoy!