Prep time: 15 mins | Cook time: 18 mins | Total time: 33 mins | Servings: 6
This easy tuna casserole has been one of my ultimate favorite casseroles for years! Super easy and quick to make using just a few basic ingredients. Flaky tuna and tender egg noodles tossed in a delicious cheesy creamy sauce and topped with buttery breadcrumb topping. This casserole is amazing to serve by itself, but also great to pair with a simple side salad.
I love casseroles because they are incredibly easy and quick to throw together. They are mostly very versatile, super comforting, and filling. Casseroles are also affordable. Just like this tuna casserole. You can also toss in leftovers or any kinds of veggies. Enjoy this casserole warm and bubbly anytime!
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If you love casseroles as many people do, then this casserole is a gem! It’s the perfect casserole when you need a quick potluck entree or dinner. This easy tuna casserole is hands down one of the best casseroles!
Ingredients
1 c. cheddar cheese
3 c. egg noodles
1 small onion, diced
1 tbsp butter
⅔ c. frozen peas, defrosted
10 ½ oz. condensed mushroom soup
⅓ c. milk
1 can tuna 5-6 oz., drained
1 tbsp parsley
2 stalks of celery, diced
Crumb topping:
1 tbsp butter, melted
½ c. panko bread crumbs
1 tbsp parsley
½ c. cheddar
How to make Easy Tuna Casserole
Step 1: Prepare the oven. Preheat it to 425 degrees F. Mix the topping ingredients and set aside.
Step 2: Following the package directions, cook the noodles al dente. Drain when done and rinse the noodles under cold water.
Step 3: In melted butter, cook the onion and celery for about 5 to 7 minutes until tender.
Step 4: Place the noodles, onion mixture, peas, soup, milk, cheese, tuna, and parsley in a large bowl. Mix well, then spread the mixture into a 2-quart casserole dish. On top, place the crumb topping.
Step 5: Place in the preheated oven and bake for about 18 to 20 minutes or until bubbly.
Nutrition Facts:
Serving: 1.25 cup | Calories: 323 | Carbohydrates: 25g | Protein: 19g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 689mg | Potassium: 317mg | Fiber: 2g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 10mg | Calcium: 256mg | Iron: 2mg
Ingredients
- 1 c. cheddar cheese
- 3 c. egg noodles
- 1 small onion, diced
- 1 tbsp butter
- ⅔ c. frozen peas, defrosted
- 10 ½ oz. condensed mushroom soup
- ⅓ c. milk
- 1 can tuna 5-6 oz., drained
- 1 tbsp parsley
- 2 stalks of celery, diced
- Crumb topping:
- 1 tbsp butter, melted
- ½ c. panko bread crumbs
- 1 tbsp parsley
- ½ c. cheddar
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F. Mix the topping ingredients and set aside.
Step 2: Following the package directions, cook the noodles al dente. Drain when done and rinse the noodles under cold water.
Step 3: In melted butter, cook the onion and celery for about 5 to 7 minutes until tender.
Step 4: Place the noodles, onion mixture, peas, soup, milk, cheese, tuna, and parsley in a large bowl. Mix well, then spread the mixture into a 2-quart casserole dish. On top, place the crumb topping.
Step 5: Place in the preheated oven and bake for about 18 to 20 minutes or until bubbly.
