Description
This classic Tuna Noodle Casserole features tender egg noodles baked in a creamy blend of mushroom and chicken soups mixed with flaky tuna, peas, and cheddar cheese. Topped with a crispy buttery breadcrumb and parmesan crust, it’s a comforting and easy casserole that’s perfect for weeknight dinners or potlucks.
Ingredients
Scale
Crispy Topping
- ⅓ cup breadcrumbs (regular or panko)
- ⅓ cup grated parmesan cheese
- 1 Tablespoon melted salted butter
Main Casserole
- 12 ounce bag egg noodles
- 1 ½ cups milk
- 10.5 ounce can cream of mushroom soup
- 10.5 ounce can cream of chicken soup
- 2 (5 ounce) cans tuna, packed in water
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- ½ cup sour cream (or mayonnaise)
- ½ teaspoon dried parsley (plus more for topping, optional)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ⅛ teaspoon kosher salt
Instructions
- Preheat Oven and Prepare Topping: Preheat your oven to 400°F (204°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking. In a small bowl, combine the breadcrumbs, grated parmesan cheese, and melted salted butter, mixing until well blended. Set this mixture aside for topping later.
- Cook Noodles: Boil the egg noodles according to package instructions—typically about 5-7 minutes—until they are al dente. Drain the noodles thoroughly to avoid excess moisture. Transfer the noodles directly into your prepared baking dish.
- Mix the Casserole Ingredients: To the noodles in the baking dish, add the milk, cream of mushroom soup, cream of chicken soup, drained tuna, frozen peas, shredded cheddar cheese, sour cream (or mayonnaise), dried parsley, onion powder, garlic powder, black pepper, and kosher salt. Stir everything gently but thoroughly until well combined. Alternatively, you can mix all casserole ingredients including noodles in a separate large bowl before transferring to the baking dish.
- Add Topping and Bake: Evenly spread the breadcrumb and parmesan topping mixture over the casserole. Place the dish in the oven and bake for about 15 minutes, or until the edges begin to bubble and the casserole is heated through.
- Broil for Crispness: Switch your oven to the broil setting on high. Broil the casserole for approximately 1 minute to golden brown the breadcrumb topping. Watch the casserole closely during this step to prevent burning.
- Finish and Serve: Remove the casserole from the oven and optionally sprinkle additional dried parsley flakes on top as a garnish. Let it cool slightly before serving. Enjoy your hearty and creamy Tuna Noodle Casserole!
Notes
- For a creamier texture, feel free to use mayonnaise instead of sour cream.
- Make sure to drain the tuna well to prevent the casserole from becoming too watery.
- Use panko breadcrumbs for a crunchier topping, or regular breadcrumbs for a finer texture.
- Watch carefully during broiling; the topping can brown quickly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1/6 of recipe (approx. 1.25 cups)
- Calories: 420
- Sugar: 4 g
- Sodium: 710 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 55 mg
