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Best Tuna Casserole

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A classic and comforting tuna casserole made with egg noodles, canned tuna, peas, and a creamy mushroom sauce, topped with crunchy bread crumbs for a perfect weeknight meal.

Ingredients

  • 1 (12 ounce) package egg noodles
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup milk
  • 2 (5 ounce) cans tuna, drained
  • 1 cup frozen green peas
  • ½ cup chopped celery
  • ½ cup chopped onion
  • 2 cups shredded Cheddar cheese
  • ½ cup Italian-seasoned bread crumbs
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  3. In a large bowl, mix together the soup and milk until well blended.
  4. Stir in tuna, peas, celery, onion, cooked noodles, and 1 ½ cups of the cheese. Season with salt and pepper to taste.
  5. Transfer the mixture to a 9×13 inch baking dish. Top with remaining ½ cup of cheese and bread crumbs.
  6. Bake in the preheated oven until the cheese is bubbly and the top is golden brown, about 25 to 30 minutes.

Notes

  • You can substitute cream of celery soup if desired.
  • Add a pinch of garlic powder or paprika for extra flavor.
  • Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/best-tuna-casserole-2/