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Tuna Casserole

A comforting and nostalgic dish that combines simple pantry staples into a creamy, cheesy casserole, perfect for busy nights and feeding a crowd.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Base
  • 12 ounces egg noodles Use slightly undercooked for best texture.
  • 2 cans tuna, drained Use canned tuna for classic texture.
  • 10.5 ounces cream of mushroom soup
  • 1 cup milk Can substitute with half heavy cream for richness.
  • 1 cup frozen peas
  • 1/2 cup finely chopped onion
  • 1 tablespoon chopped parsley For garnish.
Seasonings
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
Toppings
  • 2 cups shredded cheddar cheese 1 cup for the mix and 1 cup for topping.
  • 1 cup breadcrumbs Can use gluten-free if necessary.
  • 2 tablespoons melted butter Mix with breadcrumbs for topping.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Cook the egg noodles in salted boiling water until just al dente, then drain well.
Mixing
  1. In a large bowl, stir together the cream of mushroom soup, milk, garlic powder, black pepper, chopped onion, and 1 cup of the cheddar cheese.
  2. Fold in the drained tuna and frozen peas.
  3. Add the cooked noodles and mix gently until everything is evenly coated.
Assembly & Baking
  1. Transfer the mixture to the prepared baking dish and spread it out evenly.
  2. Sprinkle the remaining 1 cup of cheddar cheese over the top.
  3. Mix the breadcrumbs with the melted butter and scatter them evenly over the casserole.
  4. Bake for 25 to 30 minutes, until hot, bubbly, and golden on top.
  5. Let rest for 5 minutes, then sprinkle with chopped parsley and serve.

Notes

Pair with a crisp green salad or roasted veggies. Store leftovers in the fridge for up to 3 days, or freeze for up to 2 months.