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Easy Tuna Casserole Recipe

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4.1 from 42 reviews

This easy tuna casserole combines tender egg noodles, savory tuna, and a creamy mushroom sauce with a crispy golden breadcrumb topping. Perfect for a quick and comforting weeknight dinner, it features simple ingredients and straightforward preparation in under 40 minutes.

Ingredients

Main Ingredients

  • 3 cups egg noodles (measured dry, approx 6 ounces)
  • 1 small onion, diced
  • 2 ribs celery, diced
  • ⅔ cup frozen peas, thawed
  • 1 (5 ounce) can tuna, drained
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • ⅓ cup milk
  • 1 cup shredded cheddar cheese
  • 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)

Topping Ingredients

  • ½ cup panko bread crumbs
  • 1 tablespoon melted butter
  • ½ cup shredded cheddar cheese
  • 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)

Cooking Fat

  • 1 tablespoon butter (for sautéing onion and celery)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C). Combine the topping ingredients—panko bread crumbs, melted butter, shredded cheddar cheese, and parsley—in a small bowl and set aside.
  2. Cook Noodles: Bring a large pot of salted water to a boil and cook the egg noodles until al dente according to package directions. Drain the noodles and rinse under cold water to stop cooking. Set aside.
  3. Sauté Vegetables: In a skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion and celery and cook until tender, about 5 to 7 minutes, stirring occasionally to avoid browning.
  4. Mix Casserole: In a large bowl, combine the cooked noodles, sautéed onion and celery mixture, thawed peas, cream of mushroom soup, milk, shredded cheddar cheese, drained tuna, and parsley. Stir well to evenly incorporate all ingredients.
  5. Assemble Casserole: Transfer the mixture into a 2-quart casserole dish and evenly spread it out. Sprinkle the prepared breadcrumb topping evenly over the casserole.
  6. Bake: Bake in the preheated oven for 18 to 20 minutes, or until the casserole is bubbly and the topping is golden and crispy. Remove from oven and let cool slightly before serving.

Notes

  • Use fresh parsley if available for the best flavor; dried parsley also works well.
  • To save time, use pre-chopped onion and celery from the grocery store.
  • You can substitute cream of mushroom soup with a homemade white sauce for a fresher taste.
  • For a crunchier topping, broil the breadcrumb topping for 1-2 minutes at the end, watching carefully to avoid burning.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.

Find it online: https://justsosavory.com/easy-tuna-casserole-recipe/