Description
This Tuna Noodle Casserole is a classic, comforting dish that’s quick to make and packed with creamy, cheesy flavors. Featuring tender egg noodles, flaky tuna, and a savory mushroom and chicken soup base, it’s topped with a golden, crispy breadcrumb and parmesan crust. Perfect for a family dinner, this casserole comes together in just 30 minutes with pantry staples and freezer-friendly ingredients.
Ingredients
Scale
Topping
- 1/3 cup breadcrumbs (regular or panko)
- 1/3 cup grated parmesan cheese
- 1 Tablespoon melted salted butter
Main Dish
- 12 ounce bag egg noodles
- 1 1/2 cups milk
- 10.5 ounce can cream of mushroom soup
- 10.5 ounce can cream of chicken soup
- 2 (5 ounce) cans tuna (preferably packed in water)
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream (or mayonnaise)
- 1/2 teaspoon dried parsley (optional, plus more for topping)
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon kosher salt
Instructions
- Preheat and prepare baking dish: Preheat your oven to 400°F (204°C) and spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Make breadcrumb topping: In a small bowl, combine 1/3 cup breadcrumbs, 1/3 cup grated parmesan cheese, and 1 tablespoon melted salted butter. Mix well until all ingredients are fully incorporated. Set aside for later use.
- Cook egg noodles: Boil the 12-ounce bag of egg noodles according to the package directions, about 5-7 minutes, until just al dente. Drain thoroughly to remove excess water, then add the noodles into the prepared baking dish.
- Mix casserole ingredients: To the baking dish with noodles, add 1 1/2 cups milk, 10.5-ounce can cream of mushroom soup, 10.5-ounce can cream of chicken soup, 2 cans (5 ounces each) of tuna, 1 cup frozen peas, 1 cup shredded cheddar cheese, 1/2 cup sour cream or mayonnaise, 1/2 teaspoon dried parsley, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/8 teaspoon kosher salt. Stir gently to evenly combine all ingredients with the noodles. Alternatively, you can mix everything in a large bowl before transferring to the baking dish.
- Top with breadcrumb mixture: Sprinkle the prepared breadcrumb and parmesan mixture evenly over the top of the casserole.
- Bake the casserole: Place the baking dish in the preheated oven and bake uncovered for about 15 minutes, or until you see the edges bubbling and heated through.
- Broil the topping: Switch your oven to broil on high. Place the casserole back in and broil for about 1 minute, carefully watching to brown the top to a golden crispy finish. Do not leave unattended to avoid burning.
- Finish and serve: Remove from oven and optionally sprinkle additional dried parsley flakes on top for garnish. Serve warm and enjoy this hearty, flavorful Tuna Noodle Casserole.
Notes
- This Tuna Noodle Casserole recipe is comforting, flavorful, and packed with simple, pantry-friendly ingredients.
- The entire dish can be made in just 30 minutes, perfect for quick family dinners.
- For a dairy-free alternative, substitute sour cream with a mayonnaise or vegan mayo.
- Using panko breadcrumbs gives a lighter, crunchier topping compared to regular breadcrumbs.
- Feel free to add other vegetables like mushrooms or carrots for extra flavor and nutrition.
- If preferred, mix all ingredients including noodles in a large bowl before transferring to the baking dish for even distribution.
Nutrition
- Serving Size: 1 serving
- Calories: 573 kcal
- Sugar: 7 g
- Sodium: 1200 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 65 mg
