This classic Tuna Casserole recipe with noodles is the perfect balance of delicious tuna, veggies, and tender egg noodles cooked to perfection in a cheesy creamy sauce with a crispy bread crumb topping.
- 3 1/2 cups egg noodles (cooked al dente)
- 2 tbsp butter
- 1 yellow onion (small to medium size)
- 3 stalks celery (diced)
- 1 cup frozen peas (defrosted)
- 6 oz can of tuna
- 1 can condensed cream of mushroom soup
- 1/3 cup milk
- 1 1/2 cup sharp cheddar cheese (shredded)
- 2 tbsp parsley
- 3/4 cup panko bread crumbs
- 2 tbsp melted butter
- 3/4 cup shredded cheddar cheese
- 1 1/2 tbsp fresh parsley
First, preheat the oven to 400F. Combine your ingredients for the crispy topping in a small bowl and then set aside.
Next, in a skillet over medium heat, cook the onion and celery in the butter for about 5 minutes until tender and set aside.
Next, in a large bowl, combine the egg noodles, onion/celery mixture, peas, mushroom soup, milk, cheese, tuna, and parsley. Mix until thoroughly combined and then add the mixture into a casserole dish. Spread the topping over the entire dish. Bake for about 20-22 minutes or until the cheese is bubbling. Serve immediately.
Calories: 333kcal | Carbohydrates: 24g | Protein: 19g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 609mg | Potassium: 299mg | Fiber: 2g | Sugar: 3g | Vitamin A: 801IU | Vitamin C: 11mg | Calcium: 284mg | Iron: 2mg