Tuna Noodle Casserole

This nostalgic tuna noodle casserole brings together tender egg noodles, flaky tuna, and vibrant peas in a creamy mushroom sauce, topped with a golden breadcrumb and cheese crust. It's the ultimate comfort food that transforms simple pantry ingredients into a satisfying family meal.

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Course: Main Course

Cuisine: American

Keyword: Casserole

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 285kcal

Equipment

Ingredients

1 10 1/2 ounce can condensed cream of mushroom soup
1/2 cup milk
2 tablespoons pimiento chopped
1 cup cooked peas
2 6 ounce cans tuna, drained and flaked
2 cups hot cooked egg noodles about 1 cup uncooked
2 tablespoons dry breadcrumbs
1 tablespoon butter melted
1/4 cup cheddar cheese shredded

Instructions

Preheat oven to 400 degrees Fahrenheit.
In a 1 1/2 quart casserole dish, mix soup, milk, pimiento, peas, tuna and noodles until well combined.
Bake for 20 minutes or until hot and bubbly.
Remove from oven and stir the mixture.
In a small bowl, mix breadcrumbs with melted butter and shredded cheese.
Sprinkle the breadcrumb mixture evenly over the noodle mixture.
Bake for 5 minutes more until topping is golden brown.

Notes

rozen peas can be used directly without thawing - they'll cook perfectly in the casserole

Substitute cream of celery or cream of chicken soup for variation in flavor

Add 1/2 cup of chopped celery or onion for extra crunch and flavor

Make ahead by assembling the casserole without the breadcrumb topping, cover and refrigerate up to 24 hours

Leftovers keep well for 3 days in the refrigerator and can be reheated in the microwave

For a healthier version, use whole wheat noodles and reduced-sodium soup

Double the recipe easily for larger families or potlucks by using a 9x13 inch baking dish

Nutrition