Easy Tuna Casserole With Noodles

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The Editors
8 servings
Preparation Method
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My mother taught me how to make this easy Tuna Casserole first when she started teaching me how to cook. A classic comfort dish, it’s simple and great for those who are busy. If you haven’t tried a tuna casserole in a while, my mother’s version is the best, made with noodles and topped with a crunchy panko breadcrumb topping.

3 cups uncooked wide egg noodles
2 tablespoons butter
1 small onion, diced
Optional: two stalks celery, chopped (for crunch)
1/2 cup frozen peas, thawed
2 cans tuna in water, drained
10 ½ ounces condensed mushroom soup
1/3 cup milk
1 cup cheddar cheese shredded
1/4 cup grated Parmesan cheese
1/2 cup Panko breadcrumbs
2 tablespoons of butter, melted
Optional: 1 tablespoon parsely

Preheat oven to 425°F. Lightly grease a  9x13-inch casserole dish.

Cook egg noodles according to package, drain, and set aside.

Melt the butter. Light cook the onion (and celery if using) until translucent.

In a large bowl, combine onion mixture, thawed peas, tuna, mushroom soup, milk, cheese, and noodles. 

Pour mixture into the prepared 9x13-iparnch casserole dish. 

Combine Panko, Parmesan cheese, parsley, and melted butter in a small bowl.  Sprinkle mixture on top. 

Bake uncovered for approximately 18 to 20 minutes, until cheese is bubbly and top is golden brown.

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The Almanac Chefs

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