Description
This Old-Fashioned Tuna Noodle Casserole is a comforting and classic dish featuring tender egg noodles, flaky tuna, creamy mushroom sauce, and a crunchy golden breadcrumb topping. Easy to prepare and perfect for a family meal, this casserole combines simple pantry staples with a hint of cheesy goodness and optional peas for added color and nutrition.
Ingredients
Scale
Pasta
- 12 oz egg noodles (or any pasta shape you prefer)
Tuna Mixture
- 2 cans (5 oz each) tuna in water, drained and flaked
- 1/2 cup frozen peas (optional, but adds a nice touch)
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
Sauce
- 1 can (10.5 oz) cream of mushroom soup (or cream of celery)
- 1/2 cup mayonnaise
- 1/2 cup milk
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Topping
- 1 cup breadcrumbs (preferably panko or regular)
- 2 tablespoons butter, melted
Garnish
- Fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the casserole evenly.
- Cook the Noodles: Cook the egg noodles according to the package directions until al dente. Drain the noodles well and set aside to cool slightly.
- Make the Sauce: In a large bowl, combine the cream of mushroom soup, mayonnaise, milk, Dijon mustard (if using), garlic powder, black pepper, and shredded cheddar cheese. Mix thoroughly until the sauce becomes smooth and creamy.
- Add the Tuna & Peas: Stir in the drained and flaked tuna, frozen peas (if using), and grated Parmesan cheese into the sauce. Mix gently to combine all the ingredients evenly.
- Combine with Noodles: Add the cooked noodles into the tuna sauce mixture. Stir everything together until the noodles are fully coated with the creamy mixture.
- Assemble the Casserole: Lightly grease a 9×13-inch casserole dish. Transfer the tuna noodle mixture into the dish and spread it out evenly.
- Top with Breadcrumbs: In a small bowl, mix the breadcrumbs with the melted butter until the crumbs are evenly coated. Sprinkle this mixture evenly over the top of the casserole to create a crispy, golden crust.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown.
- Serve: Remove the casserole from the oven and let it cool slightly for a few minutes. Garnish with freshly chopped parsley if desired. Serve warm and enjoy your comforting dish!
Notes
- You can substitute cream of celery soup if you prefer a different flavor.
- Using panko breadcrumbs will give you a lighter, crunchier topping.
- Optional peas add color and extra nutrition but can be omitted if preferred.
- For a lower-fat version, use low-fat mayonnaise and cheese.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
