Easy Tuna Casserole With Noodles

Photo Credit
Shutterstock
The Editors
Yield
8 servings
Category
Course
Preparation Method
Sources
Print Friendly and PDF

My mother taught me how to make this easy Tuna Casserole first when she started teaching me how to cook. A classic comfort dish, it’s simple and great for those who are busy. If you haven’t tried a tuna casserole in a while, my mother’s version is the best, made with noodles and topped with a crunchy panko breadcrumb topping.

Ingredients
3 cups uncooked wide egg noodles
2 tablespoons butter
1 small onion, diced
Optional: two stalks celery, chopped (for crunch)
1/2 cup frozen peas, thawed
2 cans tuna in water, drained
10 ½ ounces condensed mushroom soup
1/3 cup milk
1 cup cheddar cheese shredded
1/4 cup grated Parmesan cheese
1/2 cup Panko breadcrumbs
2 tablespoons of butter, melted
Optional: 1 tablespoon parsely
Instructions
  1. Preheat oven to 425°F. Lightly grease a  9x13-inch casserole dish.
  2. Cook egg noodles according to package, drain, and set aside.
  3. Melt the butter. Light cook the onion (and celery if using) until translucent.
  4. In a large bowl, combine onion mixture, thawed peas, tuna, mushroom soup, milk, cheese, and noodles. 
  5. Pour mixture into the prepared 9x13-inch casserole dish. 
  6. Combine Panko, Parmesan cheese, parsley, and melted butter in a small bowl.  Sprinkle mixture on top. 
  7. Bake uncovered for approximately 18 to 20 minutes, until cheese is bubbly and top is golden brown.
About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors