Tuna Noodle Casserole
Egg noodles, canned tuna, and peas bound in a creamy mushroom sauce, topped with buttery breadcrumbs and baked until golden and bubbling. An American comfort classic that feeds a crowd on a weeknight budget.
Ingredients
- 8 oz wide egg noodles
- 4 cans canned tuna in water, drained
- 1 cup frozen peas
- 2 cans condensed cream of mushroom soup
- 1/2 cup sour cream
- 1 cup whole milk
- 2 stalks celery stalks, diced
- 1 yellow onion, finely diced
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup plain breadcrumbs
- 2 tbsp unsalted butter, melted
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
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1
Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
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2
Cook 8 oz wide egg noodles in salted boiling water until just shy of al dente (about 1 minute less than package directions). Drain and set aside.
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3
In a large bowl, stir together 2 cans condensed cream of mushroom soup, 1/2 cup sour cream, and 1 cup whole milk until smooth. Season with 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
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4
Add the drained noodles, 4 cans drained canned tuna in water, 1 cup frozen peas, 2 stalks diced celery stalks, 1 finely diced yellow onion, and half the 1 cup shredded sharp cheddar cheese to the bowl. Fold to combine.
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5
Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheddar over the top.
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6
In a small bowl, combine 1/2 cup plain breadcrumbs and 2 tbsp melted unsalted butter. Scatter evenly over the casserole.
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7
Bake uncovered for 25 to 30 minutes until the topping is golden brown and the casserole is bubbling at the edges. Let stand 5 minutes before serving.