Classic Tuna Casserole
A comforting and creamy tuna casserole with pasta, peas, and a crispy breadcrumb topping.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 12 oz egg noodles
- 2 cans (5 oz each) tuna in water, drained
- 1 cup frozen peas
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup breadcrumbs
- 1 tbsp butter, melted
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large bowl, combine the drained tuna, frozen peas, cream of mushroom soup, milk, cheddar cheese, salt, black pepper, and garlic powder. Mix well.
Add the cooked egg noodles to the tuna mixture and stir until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
Let the casserole cool for 5 minutes before serving.
Chef's Tips
- Extra Creamy: For a richer casserole, add 1/2 cup of sour cream to the tuna mixture.
- Cheese Lover: Sprinkle extra shredded cheese on top before adding the breadcrumbs for a cheesier crust.
- Crunchy Topping: Use crushed potato chips or crackers instead of breadcrumbs for a different texture.
- Vegetable Boost: Add diced carrots or celery for extra veggies and flavor.
- Make Ahead: Assemble the casserole ahead of time and refrigerate. Bake just before serving, adding a few extra minutes to the cooking time.
