Description
A classic and creamy tuna casserole featuring tender egg noodles, savory mushroom soup, sweet peas, and melted cheddar cheese, topped with a crunchy panko and cheese breadcrumb crust. Perfect for a comforting family dinner, this easy-to-make dish bakes to golden perfection in just 35 minutes.
Ingredients
Scale
Pasta and Vegetables
- 12 oz egg noodles
- 1 cup frozen peas, defrosted
Casserole Base
- 2 (10 1/2 oz) cans condensed mushroom soup
- 2 (5-6 oz) cans tuna, drained
- 1/2 cup milk
- 1 cup cheddar cheese
- Salt and pepper, to taste
Topping
- 1 cup panko bread crumbs
- 2 tbsp butter, melted
- 1 cup cheddar cheese
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 425°F (220°C). Grease a 9×13-inch baking dish or line it with parchment paper and set aside for later use.
- Make the Crumb Topping: In a small bowl, mix together the panko bread crumbs, melted butter, and 1 cup of cheddar cheese until evenly combined. Set this mixture aside for the topping.
- Cook the Egg Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain the noodles and set aside to cool slightly.
- Mix the Casserole Ingredients: In a large mixing bowl, combine the cooked noodles, defrosted peas, condensed mushroom soup, drained tuna, milk, and 1 cup of cheddar cheese. Season with salt and pepper to taste. Stir well until everything is evenly blended.
- Assemble the Casserole: Spread the noodle and tuna mixture evenly into the prepared baking dish. Sprinkle the prepared crumb topping evenly over the casserole to cover the surface.
- Bake: Place the casserole in the preheated oven and bake for 18-20 minutes, or until the casserole is bubbly and the topping is golden brown.
- Serve: Remove from the oven and let the casserole cool for a few minutes before serving. Enjoy a creamy, crunchy tuna casserole that comforts and satisfies.
Notes
- You can substitute the frozen peas with fresh or other vegetables like green beans or corn for variety.
- Use low-fat or skim milk to reduce the fat content if desired.
- For a gluten-free version, use gluten-free egg noodles and gluten-free breadcrumbs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- To add extra flavor, consider mixing in a teaspoon of garlic powder or herbs like thyme or parsley to the casserole mixture.
