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Classic Tuna Noodle Casserole

A close-up of a freshly baked tuna noodle casserole in a glass baking dish, topped with golden breadcrumbs and parsley.
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A comforting and easy one-dish dinner, this classic tuna noodle casserole brings a taste of nostalgia to your table. Perfect for busy weeknights, it features tender egg noodles, flaky tuna, and a creamy sauce, all topped with a golden breadcrumb crust.

Ingredients

Scale
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup milk
  • 2 (5 ounce) cans tuna, drained and flaked
  • 3 cups cooked egg noodles
  • 1 cup frozen peas
  • 1/2 cup breadcrumbs
  • 2 tablespoons butter, melted

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the condensed cream of mushroom soup and milk. Stir until smooth.
  3. Add the drained tuna, cooked egg noodles, and frozen peas to the soup mixture. Stir gently to combine all ingredients evenly.
  4. Pour the mixture into a 9×13 inch baking dish.
  5. In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top of the casserole.
  6. Bake for 25-30 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown.
  7. Let stand for a few minutes before serving.

Notes

  • For an extra layer of flavor, you can add a pinch of black pepper to the casserole mixture.
  • If you don’t have breadcrumbs, crushed crackers or even cornflakes can be used as a topping.
  • This casserole is a great make-ahead meal; assemble it and refrigerate, then bake when ready, adding a few extra minutes to the baking time.

Nutrition

Find it online: https://kingscook.com/tuna-noodle-casserole-recipe/