Tuna Casserole
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!
Servings: 6
Ingredients
- 1 can water packed tuna 5-6 ounces drained
- 3 cups egg noodles
- 1 tablespoon butter
- 1/2 onion diced
- 2 stalks celery diced
- 10.5 ounces condensed mushroom soup
- 1/3 cup milk
- 1/2 cup frozen peas and carrots
- 1 cup cheddar cheese
For the Topping:
- 1/2 cup panko bread crumbs
- 1 tablespoon butter melted
- 1 cup cheddar cheese (shredded)
- 1 tablespoon fresh parsley chopped (optional)
Instructions
- Preheat oven to 425 degrees F.
- 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!
Video
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.
Nutrition
Calories: 353kcal | Carbohydrates: 23g | Protein: 22g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 80mg | Sodium: 756mg | Potassium: 295mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1768IU | Vitamin C: 3mg | Calcium: 320mg | Iron: 2mg
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