Description
Quick, hearty, and simple, this classic old-fashioned tuna casserole is filled with tender egg noodles, tuna, creamy mushroom soup, and cheese that your whole family will love.
Ingredients
- 6 ounces egg noodles, cooked
- 1 cup frozen peas
- 10 ounces tuna, drained (two 5-ounce cans)
- 10.5 ounces cream of mushroom soup
- ½ cup whole milk
- 1½ cups shredded mild cheddar cheese, divided (1¼ cups and ¼ cup)
- ½ teaspoon celery salt
- ¼ teaspoon pepper
- 2 tablespoons fresh parsley, chopped (plus more for garnish, if desired)
- ¼ cup bread crumbs
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and spray your casserole dish with non-stick cooking spray.
- In a large bowl, mix together the cooked egg noodles, frozen peas, tuna, mushroom soup, milk, 1¼ cups of mild cheddar cheese, celery salt, pepper, and parsley.
- Pour the tuna mixture into a 9×13 casserole dish.
- Bake covered for 20 minutes, until hot and bubbly.
- While the casserole is baking, mix together the bread crumbs and melted butter.
- After 20 minutes, remove the casserole from the oven and top with bread crumbs and the remaining ¼ cup of cheddar cheese.
- Return to the oven and bake uncovered for another 5 to 10 minutes, until the breadcrumbs start to brown and the cheese is melted.
- Serve warm.
Notes
- Feel free to use other vegetables like carrots or green beans if you prefer.
- If you prefer a crunchier topping, increase the amount of bread crumbs or use crushed crackers instead.
- For a creamier casserole, use a bit more milk or add some sour cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg
