Tuna Noodle Casserole
Tuna Noodle Casserole is a delicious retro casserole recipe. Wide egg noodles are cooked with a creamy, cheesy sauce with tuna fish and peas in it.
tuna casserole recipe
Wide Egg Noodles
sm Sweet Onion
sm clove Garlic
10.5 oz cans Cream of Mushroom Soup
6 oz cans Tuna, chunk light packed in water, mostly drained
Shredded Sharp Cheddar Cheese
Grated Parmesan Cheese
Panko Bread Crumbs
Start a pot of water boiling and add the egg noodles when it comes to a boil. Then reduce heat to med-high, or a temperature that will keep the noodles simmering. Stir occasionally.
While noodles are cooking, heat a skillet to med-high heat. When hot, add the olive oil and butter. Then add the onion and celery. Cook until vegetables are soft and translucent.
Turn heat to low and add the garlic, dill, garlic powder, onion powder, salt, and pepper. Stir well and cook 20 seconds. Remove from heat and set aside to cool.
While vegetables are cooking, check on the noodles so they don’t overcook. When they are just a little softer than al dente, take off heat, drain, and rinse with cold water. Set aside.
To a large mixing bowl add the mushroom soup, tuna, cheddar cheese, parmesan, frozen peas, and parsley. Stir to combine.
Stir in the onion mixture.
Stir in the milk.
Add the cooked, cooled noodles to the mixing bowl and stir gently to thoroughly combine.
Transfer mixture to a 13 x 9 inch casserole baking dish and cover with a piece of sprayed foil. Cook at 375° F for 35-45 minutes.
While the casserole is baking, add 2 Tbsp of butter to a skillet and melt it over med heat. Add the Panko bread crumbs and stir well. Remove from heat and set aside.
Remove foil from the casserole and sprinkle on the bread crumbs and continue baking another 10-15 minutes, or until the bread crumbs are browned and the casserole is hot and bubbling.
Remove casserole from oven and let stand 10 minutes before serving.
This casserole can be made in advance. Assemble it and take it out of the fridge about 30 minutes before cooking it.