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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
You either love it or hate it, but this classic tuna casserole is a nostalgic throwback to Tuna Helper days! The creamy combination of egg noodles, tuna, and cheddar cheese topped with a buttery panko crumble is baked to perfection. The aroma of sautéed onion, celery, and garlic fills the kitchen, while the golden topping adds a satisfying crunch. Perfect for those who grew up with this comforting dish, it’s a simple yet flavorful meal...
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Preheat oven to 425°F.
Boil egg noodles al dente and set aside.
Heat butter in a sauté pan and cook onion, celery, and garlic until softened.
In a small bowl, mix melted butter, parsley, panko bread crumbs, and shredded cheddar for the crumble topping.
In a large bowl, combine cooked noodles, onion mixture, peas, tuna, milk, cream of mushroom soup, and shredded cheddar cheese.
Spread the noodle mixture evenly in a casserole dish and top with the crumble topping.
Bake for 20 minutes until the topping is golden and bubbling.
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For extra flavor, add a pinch of black pepper or paprika to the crumble topping.
If you prefer a creamier casserole, increase the milk slightly.
Substitute frozen peas with fresh peas or diced carrots for a variation.
Can I use a different type of pasta?
Yes, you can substitute egg noodles with any short pasta like penne or rotini.
Can I make this casserole ahead of time?
Yes, you can assemble the casserole and refrigerate it. Bake it when ready to serve.
What can I use instead of cream of mushroom soup?
You can use cream of chicken soup or make a homemade white sauce as a substitute.
Can I freeze leftovers?
Yes, store leftovers in an airtight container and freeze for up to 2 months.
How do I make the topping crispier?
Broil the casserole for 1-2 minutes after baking to achieve a crispier topping.
