Description
Skip the fancy recipes! This classic Old Fashioned Tuna Noodle Casserole brings back the cozy comfort we all crave, with crispy tops and creamy middles that make weeknight dinners feel special again.
Ingredients
Scale
- 8 oz (225g) egg noodles, medium width
- 2 cans (5 oz each) chunk light tuna in water, drained
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup (120ml) whole milk
- 1/2 cup (120ml) sour cream
- 1 cup (150g) frozen peas, thawed
- 1 cup (100g) celery, finely diced
- 1/2 cup (75g) onion, finely diced
- 1 cup (113g) sharp cheddar cheese, shredded
- 1 tbsp (15ml) butter, plus more for topping
- 1/2 cup (30g) bread crumbs
- 1/4 cup (25g) grated Parmesan cheese
- 1 tsp dried parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish. Cook egg noodles for 2 minutes less than package directions, drain, rinse with cold water, and set aside.
- Melt 1 tablespoon butter in a skillet over medium heat. Add diced onions and celery, cooking until softened, about 4-5 minutes.
- In a large bowl, whisk together condensed soup, milk, and sour cream until smooth. Add garlic powder, salt, and pepper.
- Fold in the drained tuna, sautéed vegetables, thawed peas, and 3/4 cup of the cheddar cheese.
- Add the cooked noodles to the mixture, folding gently until evenly coated. Transfer to the prepared baking dish and sprinkle with remaining cheddar.
- In a small bowl, combine breadcrumbs, Parmesan cheese, and dried parsley. Add 1 tablespoon melted butter and mix. Sprinkle evenly over the casserole.
- Bake uncovered for 25-30 minutes until bubbling and golden brown. Let stand 5-10 minutes before serving.