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–+ servings

Easy Tuna Casserole

This casserole is creamy and delicious, but the best part is definitely the crunchy topping!
5 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 325kcal

Ingredients

For the casserole:

  • 3 cups egg noodles
  • ½ tbsp butter
  • ½ cup onion, chopped
  • ½ cup celery, chopped
  • ½ cup red bell pepper, chopped
  • 1 cup frozen peas, defrosted
  • 1 tsp dried oregano
  • 1-5.6 oz can tuna packed in water
  • 1-10.5 can condensed cream of mushroom soup
  • ⅓ cup milk
  • 1 cup cheddar cheese, shredded
  • 1 tbsp parsley chopped

For the topping:

  • ½ cup Panko breadcrumbs
  • 1 tbsp butter, melted
  • ½ cup cheddar cheese, shedded
  • 1 tbsp parsley, chopped

Instructions

  • In a large pot of salted boiling water cook the eggs noodles according to package instructions until al dente. Drain, drizzle with a little olive oil and set aside.
  • In a medium-sized bowl, combine all topping ingredients and set aside.
  • In a medium-sized skillet, melt ½ tbsp of butter over medium-high heat and saute the onions, celery, and bell pepper until tender. Season with salt and pepper.
  • Place the sauteed veggies, tuna, peas, oregano, condensed cream of mushroom soup, milk, one cup shredded cheddar cheese, one tablespoon parsley, and cooked noodles in a large bowl and mix with a rubber spatula until well combined.
  • Spoon the mixture into a casserole dish and sprinkle the topping evenly over the mixture. Bake for 20 minutes or until golden brown.

Notes

  1. Drizzle the cooked egg noodles with a little olive oil so they don’t stick to each other.
  2. Make sure all ingredients are well combined so you get a little bit of everything in every bite.

Nutrition

Calories: 325kcal | Carbohydrates: 25g | Protein: 19g | Fat: 15g