We love casseroles and this Easy Tuna Casserole Recipe does not disappoint. It is so creamy and the topping is crunchy and delicious. Give this a try today!
Mix together the topping ingredients in a mixing bowl and set aside.
Boil noodles al dente according to package directions. Drain and rinse under cold water.
While the noodles are cooking, sauté the onions and celery in the butter until soft (5-6 minutes).
In a large mixing bowl, stir together to cream of mushroom soup with the milk until well combined.
Stir in the sautéed onions and celery, peas and carrots mix, tuna, pasta and shredded cheese.
Spread into a 2 qt casserole dish or 9X13 baking dish.
Sprinkle the topping mixture evenly on top.
Bake 20-30 minutes uncovered until golden brown and heated through.
Let set for 5-10 minutes and then it's ready to serve and enjoy!
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Notes
Refrigerate the leftovers in an airtight container for up to 5 days. Sautéing the onions and celery ensures that they are tender before mixing them into the casserole. If you're ok with a little added crunch, you can skip this step. You can also use the pouch tuna packages as well. These are usually pre-drained so no draining would be needed.