Tuna Noodle Casserole
A comforting and creamy Tuna Noodle Casserole combining tender noodles, flaked tuna, and a savory sauce, baked to golden perfection for an easy weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 8 oz egg noodles
- 2 cans (5 oz each) tuna, drained
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup celery, chopped
- 1 cup crispy fried onions (for topping)
- Salt and pepper, to taste
- 2 tablespoons butter
- 1/2 cup breadcrumbs (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Cook egg noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Sauté chopped onion and celery until tender, about 5 minutes.
- In a large bowl, combine cooked noodles, tuna, sautéed vegetables, frozen peas, condensed cream of mushroom soup, milk, and half of the shredded cheddar cheese. Season with salt and pepper.
- Transfer mixture to a greased 9×13 inch baking dish.
- Top evenly with remaining cheddar cheese and sprinkle breadcrumbs on top if using.
- Bake uncovered for 25-30 minutes, until bubbly and golden on top.
- Remove from oven and top with crispy fried onions before serving.
Notes
For extra crunch, add crispy bacon bits on top or substitute cream of mushroom soup with cream of celery for a different flavor twist.