Tuna Noodle Casserole
Classic egg noodles baked with flaked tuna, sweet peas, and a creamy mushroom sauce topped with golden breadcrumbs is the definition of old school comfort food. It is budget friendly, filling, and surprisingly popular with children who love the mild flavors and satisfying crunch on top.
A nostalgic creamy tuna and egg noodle casserole with a crispy breadcrumb topping that the whole family will love.
Nutrition per serving
Ingredients
Base
Protein
Sauce
Vegetables
Dairy
Topping
Instructions
Cook the Noodles
Cook egg noodles in a large pot of salted boiling water for 1 minute less than package directions as they will finish cooking in the oven. Drain well and set aside.
Mix the Filling
In a large bowl combine condensed cream of mushroom soup with milk and stir until smooth. Add drained tuna, frozen peas, and cooked noodles and mix until everything is evenly combined.
Assemble the Casserole
Pour the noodle mixture into a greased 9x13 baking dish and spread it out evenly. Scatter panko breadcrumbs evenly over the top and drizzle with a little melted butter.
Bake Until Golden
Bake at 190 degrees C for 25 to 30 minutes until the casserole is hot and bubbling throughout and the breadcrumb topping is golden and crisp. Let cool for 5 minutes before serving.
Substitutions
Common mistakes
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