Tuna Casserole

You only need a handful of pantry staples to make this easy tuna casserole recipe. It's perfect for a busy weeknight dinner when you don't have anything planned!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 478kcal

Author John Kanell

Equipment

9x13" casserole dish
Medium skillet
mixing bowl

Ingredients

12 ounces egg noodles (340g)
2 tablespoons unsalted butter
1 small onion diced (202g)
2 (10.5-ounce) cans condensed cream of mushroom soup (298g per can)
½ cup milk (120mL)
2 (7-ounce) cans tuna drained (198g per can)
2 cups shredded cheddar cheese (226g)
1 cup frozen peas (170g)
½ cup breadcrumbs (56g)
2 tablespoons chopped parsley

Instructions

Preheat oven to 375°F. Grease a 13x9-inch casserole dish with cooking spray.
Boil the egg noodles in salted water according to package directions, and drain.
While the noodles are cooking, melt 1 tablespoon of butter in a medium skillet over medium heat. Add the onion and cook until tender, about 5 minutes.
In a large bowl, combine the soup and milk, stirring until smooth. Add the hot noodles, cooked onion, tuna, 1 cup cheese, and peas. Stir together until well combined. Transfer to the prepared casserole dish and sprinkle the top with the remaining 1 cup of cheese.
Place the remaining 1 tablespoon of butter in a small bowl and microwave in 15-second intervals until melted. Add the breadcrumbs and stir to combine. Sprinkle over the top of the casserole.
Bake until bubbly and lightly brown, about 25 minutes. Garnish with parsley, if desired.

Notes

Not only is it more cost-effective to buy a block of cheese to shred yourself, but it also tastes more fresh compared to buying pre-shredded cheese. Pre-shredded cheese also has added ingredients to prevent them from clumping in the bag, so shredded cheese from a block melts more smoothly and evenly.
Feel free to switch the cheddar cheese for your favorite melty cheese, such as mozzarella, gruyere, or pepper jack.
Be careful not to overcook the egg noodles. The noodles will continue cooking in the oven, so you don’t want them to be overdone.
There’s no need to thaw the peas before adding them to the baking dish. When frozen, it helps keep them from overcooking. This ensures they stay firm and green instead of turning brown and mushy.
There’s no need to cover the casserole as it bakes. If you cover the casserole as it bakes, the topping won’t be crispy.

Nutrition

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