Description
This classic Tuna Casserole recipe is a comforting, creamy, and cheesy baked dish featuring tender egg noodles, flaky tuna, sweet peas, and a crunchy panko-cheddar topping. Ready in just 35 minutes, it’s a perfect family-friendly meal that’s easy to prepare and full of flavor.
Ingredients
Scale
Main Ingredients
- 12 oz egg noodles
- 1 cup frozen peas, defrosted
- 2 (10 1/2 oz) cans condensed mushroom soup
- 2 (5-6 oz) cans tuna, drained
- 1/2 cup milk
- 1 cup cheddar cheese (for mixing)
- Salt and pepper, to taste
Topping
- 1 cup panko bread crumbs
- 2 tbsp butter, melted
- 1 cup cheddar cheese (for topping)
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 425°F (220°C). Grease a 9×13-inch baking dish or line with parchment paper and set aside for later use.
- Make the Crumb Topping: In a small bowl, mix together the panko bread crumbs, melted butter, and 1 cup of cheddar cheese until evenly combined. Set this mixture aside.
- Cook the Egg Noodles: Bring a large pot of salted water to a boil and cook the egg noodles according to the package directions until al dente. Drain and set aside to cool slightly.
- Mix the Casserole Ingredients: In a large mixing bowl, combine the cooked noodles, defrosted peas, condensed mushroom soup, drained tuna, milk, and 1 cup cheddar cheese. Season with salt and pepper to taste. Stir well until everything is thoroughly combined.
- Assemble the Casserole: Spread the noodle and tuna mixture evenly in the prepared baking dish. Sprinkle the crumb topping over the top to cover the casserole.
- Bake: Place the casserole in the preheated oven. Bake for 18-20 minutes until the casserole is bubbly and the topping is golden brown.
- Serve: Remove from the oven and let it cool for a few minutes before serving. Enjoy your creamy, crunchy tuna casserole!
Notes
- You can substitute frozen peas with fresh peas if available.
- For a creamier casserole, add an extra 1/4 cup of milk or a splash of cream.
- Use sharp cheddar cheese for a stronger flavor or mild cheddar for a smoother taste.
- If you prefer a gluten-free version, replace panko breadcrumbs with gluten-free breadcrumbs.
- The casserole can be prepared a day ahead and refrigerated; bake it fresh before serving.
