PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | YIELD: 6 servings
If you love simple, budget-friendly, and can easily be doubled recipes, then you are in the right place! This old-fashioned Classic Tuna Noodle Casserole will surely transport you to your childhood. Each bite reminds me of the memory of the past
With a fantastic creamy sauce topped with the crunchy mixture, this is hands down the best tuna noodles casserole you’ll ever try! You can even make this in advance, just store it in the fridge and pop it in the oven the next day!
INGREDIENTS
2 tablespoons butter melted
8 ounces pasta of your choice (I recommend egg noodles)
1 c. grated cheddar cheese divided
1 c. breadcrumbs fresh or store-bought
8 ounces solid tuna 2 cans
½ c. red bell pepper diced
½ c. green bell pepper diced
½ c. celery diced
1 c. milk
1 14-ounces cream of chicken soup
OPTIONAL:
1/4 c. Fresh parsley minced
How to make Classic Tuna Noodle Casserole
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Following the package directions, cook the pasta in a large saucepan with salted water for around 2 minutes less than the indicated cooking time. Drain the pasta when done and set aside.
Step 3: In the meantime, place the breadcrumbs in a small bowl along with the melted butter. Mix well until incorporated before adding in half of the cheese.
Step 4: Into a large saucepan, pour the milk and stir well. Add the veggies, the other half of the cheese, and tuna. Cook over medium heat until just starting to bubble around the edges. If using, add the parsley and stir. Remove from the heat, then add in the pasta. Mix well until combined.
Step 5: Into an 8 x 8-inch casserole dish, pour the mixture and top with the breadcrumbs/cheese mixture. Place in the preheated oven and bake for about 30 minutes until the top of the casserole is golden brown.
Step 6: When done, remove from the oven and allow the casserole to stand for at least 5 to 10 minutes before serving. Enjoy!
NOTES:
Feel free to use your preferred condensed creamed soup such as mushroom, celery, and cheese.
For this recipe, you can use either fresh or store-bought.
If you prefer this casserole cheesier, add extra cheese.
You can add any veggies you like, such as frozen corn, green beans, peas, and carrots.
Add a bit more milk if the mixture turned out dry before baking.
Nutrition Facts:
Calories: 435kcal (22%) | Carbohydrates: 52g (17%) | Protein: 24g (48%) | Fat: 14g (22%) | Saturated Fat: 8g (50%) | Cholesterol: 52mg (17%) | Sodium: 706mg (31%) | Potassium: 563mg (16%) | Fiber: 3g (13%) | Sugar: 6g (7%) | Vitamin A: 1372IU (27%) | Vitamin C: 29mg (35%) | Calcium: 246mg (25%) | Iron: 2mg (11%)
Ingredients
- 2 tablespoons butter melted
- 8 ounces pasta of your choice (I recommend egg noodles)
- 1 c. grated cheddar cheese divided
- 1 c. breadcrumbs fresh or store-bought
- 8 ounces solid tuna 2 cans
- ½ c. red bell pepper diced
- ½ c. green bell pepper diced
- ½ c. celery diced
- 1 c. milk
- 1 14-ounces cream of chicken soup
- OPTIONAL:
- 1/4 c. Fresh parsley minced
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Following the package directions, cook the pasta in a large saucepan with salted water for around 2 minutes less than the indicated cooking time. Drain the pasta when done and set aside.
Step 3: In the meantime, place the breadcrumbs in a small bowl along with the melted butter. Mix well until incorporated before adding in half of the cheese.
Step 4: Into a large saucepan, pour the milk and stir well. Add the veggies, the other half of the cheese, and tuna. Cook over medium heat until just starting to bubble around the edges. If using, add the parsley and stir. Remove from the heat, then add in the pasta. Mix well until combined.
Step 5: Into an 8 x 8-inch casserole dish, pour the mixture and top with the breadcrumbs/cheese mixture. Place in the preheated oven and bake for about 30 minutes until the top of the casserole is golden brown.
Step 6: When done, remove from the oven and allow the casserole to stand for at least 5 to 10 minutes before serving. Enjoy!
Notes
Feel free to use your preferred condensed creamed soup such as mushroom, celery, and cheese. For this recipe, you can use either fresh or store-bought. If you prefer this casserole cheesier, add extra cheese. You can add any veggies you like, such as frozen corn, green beans, peas, and carrots. Add a bit more milk if the mixture turned out dry before baking.
