Description
A comforting, creamy tuna casserole with egg noodles, peas, and a crispy breadcrumb topping. This easy one-dish meal is perfect for busy weeknights!
Ingredients
Scale
- 12 oz egg noodles
- 2 (5 oz) cans tuna in water, drained
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1/4 cup onion, finely diced
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 2 tbsp butter, melted
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook noodles according to package instructions until al dente. Drain and set aside.
- Make sauce: In a large bowl, mix cream of mushroom soup, milk, garlic powder, salt, pepper, and lemon juice until smooth.
- Combine ingredients: Add cooked noodles, tuna, peas, celery, onion, and 3/4 cup cheese to the sauce. Gently stir until well coated.
- Transfer to baking dish: Pour mixture into prepared dish and spread evenly.
- Add topping: Mix breadcrumbs with melted butter and remaining 1/4 cup cheese. Sprinkle over casserole.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake 10 more minutes until bubbly and golden.
- Garnish with fresh parsley before serving.
Notes
- For extra crunch, mix crushed potato chips with breadcrumbs for topping.
- Substitute cream of celery soup for mushroom if preferred.
- Add 1/4 tsp paprika for a smoky flavor boost.
- Leftovers keep well refrigerated for 3-4 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg