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Creamy Tuna Noodle Casserole Recipe for Busy Weeknights

Creamy Tuna Noodle Casserole in Baking Dish
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A comforting casserole made with egg noodles, tuna, and a creamy sauce, topped with crispy breadcrumbs.

Ingredients

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Casserole Ingredients:

  • 3 cups dry egg noodles (about 6 oz)
  • 1 tablespoon butter
  • 1 small onion, diced
  • 2 ribs celery, diced
  • 1 cup frozen peas, thawed
  • 5–6 oz canned tuna, drained
  • 1 can condensed cream of mushroom soup
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1 tablespoon fresh parsley, chopped

Crumb Topping Ingredients:

  • 1 cup panko breadcrumbs
  • 1 tablespoon melted butter
  • 1 cup shredded cheddar cheese
  • 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish.

2. Bring a large pot of salted water to a boil. Cook the dry egg noodles according to package directions until al dente, about 7–9 minutes. Drain and set aside.

3. In a skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion and celery, sautéing for 3–4 minutes until soft.

4. Stir in the thawed peas and drained tuna, breaking the tuna into smaller pieces.

5. Pour in the condensed cream of mushroom soup and milk into the skillet. Stir until well combined.

6. Remove from heat and add shredded cheddar cheese and chopped parsley. Mix until the cheese melts into the sauce.

7. Gently fold in the cooked noodles until well coated with the sauce.

8. Transfer the mixture into the greased baking dish and spread evenly.

9. In a small bowl, mix panko breadcrumbs with melted butter, shredded cheese, and parsley.

10. Sprinkle this mixture evenly over the casserole.

11. Bake in the preheated oven for 20–25 minutes until golden brown and bubbling.

12. Let cool slightly before serving.

Notes

This casserole is a comforting dish that can be customized with various ingredients. Feel free to experiment with different proteins and vegetables.

Find it online: https://cookingwithramsay.com/creamy-tuna-noodle-casserole/