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Tuna Casserole Recipe

This comforting casserole is an easy way to really transform canned tuna into an amazing meal. It’s loaded with creamy pasta and flaky tuna, perfect for a weeknight meal!

Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings: 6

Ingredients

  • 3 cups egg noodles
  • 1 tablespoon unsalted butter
  • 1 small onion diced
  • 2 stalks celery diced
  • ⅔ cup frozen peas defrosted
  • 10 ounces condensed mushroom soup
  • ⅓ cup milk
  • 1 ½ cups cheddar cheese divided
  • 6 ounces canned tuna drained
  • 1 tablespoon dried parsley
  • ½ cup Panko bread crumbs
  • 1 tablespoon melted butter

Instructions

    Cup of Yum
  1. Preheat the oven to 425°F and coat a casserole dish with nonstick cooking spray.
  2. Boil the egg noodles according to the package instructions until al dente. Drain and rinse under cold water.
  3. In a saucepan over medium heat, melt the butter. Add the onion and celery and cook for about 5-7 minutes or until tender.
  4. In a large bowl, add the noodles, onion mixture, peas, mushroom soup, milk, 1 cup of cheddar cheese, tuna and parsley. Mix to combine and set aside.
  5. Make a crumb topping by mixing the panko crumbs with the melted butter and the rest of the cheddar cheese.
  6. In the prepared casserole dish, spread the tuna mixture evenly and then top with the crumb topping.
  7. Bake for 18-20 minutes or until bubbly. Serve, and enjoy!