Classic Tuna Noodle Casserole
This comforting casserole features tender egg noodles, flaky tuna, and sweet peas in a creamy sauce, topped with golden breadcrumbs and melted cheddar cheese. A timeless family favorite, it's easy to prepare and perfect for a cozy meal.
Equipment
- Large saucepan or Dutch oven
- 9x13 inch baking dish
- Small bowl
- Whisk
- Oven
Ingredients
Main Ingredients
- 8 ounces Egg noodles
- 12 ounces Canned tuna (2 cans, flaked, packed in water or oil)
- 1 (10.75-ounce) can Cream of mushroom soup
- 1/2 cup Milk (whole milk recommended)
- 1 cup Frozen peas
- 1/2 medium Onion (finely chopped)
- 3 tablespoons Butter (divided)
- 2 tablespoons All-purpose flour (if making sauce from scratch)
- 1 cup Cheddar cheese (shredded)
- 1/2 cup Breadcrumbs (Panko or regular)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
Cooking Steps
- Cook egg noodles according to package directions until al dente, drain, and set aside.
- Melt 2 tablespoons of butter in a large saucepan and sauté chopped onion until softened, about 5-7 minutes.
- Stir in cream of mushroom soup and milk until smooth, or make sauce from scratch by whisking in flour and then milk; season with salt and pepper.
- Add flaked tuna, frozen peas, and cooked egg noodles to the sauce, stirring gently to combine.
- Pour the mixture into a lightly greased 9x13 inch baking dish.
- Sprinkle shredded cheddar cheese evenly over the casserole, then top with breadcrumbs tossed with 1 tablespoon melted butter.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until bubbly and golden brown.
- Let the casserole rest for 5-10 minutes before serving so the sauce can set.
Notes
For extra flavor, you can add a pinch of garlic powder or dried herbs to the sauce.