Tuna Noodle Casserole
This Tuna Noodle Casserole recipe combines pantry staples to recreate a childhood favorite. Canned mushroom soup, tuna and egg noodles come together for a nostalgic meal that's baked until a golden, crispy top is formed.
Servings: 6
Ingredients
- 1 package egg noodles 12 or 16 ounces
- 10 ounces canned tuna drained
- 21 ounces canned cream of mushroom soup 10.5 ounces per can
- 4 ounces jarred diced pimentos drained
- ½ cup onion finely diced
- ½ cup diced celery finely diced
- 2 cloves garlic minced
- 2 cups frozen peas
- 1 cup whole milk or milk alternative
- ¾ cup breadcrumbs Italian-style or panko
- 3 tablespoons butter divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup grated parmesan cheese or 1 cup shredded cheddar, optional
Instructions
- Preheat oven to 400 degrees F.
- In a large pot, cook egg noodles according to package directions (about 8 to 10 minutes). Add frozen peas to the boiling noodles in the last minute of cooking. Drain and set aside.
- In the same pot, melt 1 tablespoon butter. Stir in diced onion and celery, cooking on medium heat for about 5 minutes, until onion is translucent. Add in minced garlic and cook for about 30 seconds.
- Add canned cream of mushroom soup and 1 cup milk to the pot, stirring until combined. Break up drained tuna into the pot and continue cooking until the mixture is just starting to simmer.
- Remove from heat and stir in drained pimentos, peas and egg noodles. Fold together until well combined.
- Season with salt and pepper. Transfer to a 3-quart casserole dish or cast-iron skillet. If using, sprinkle on grated parmesan or shredded cheddar cheese.
- Melt remaining 2 tablespoons butter and stir in breadcrumbs. Sprinkle topping evenly over the casserole.
- Bake for 25 to 30 minutes until topping is crispy and casserole is bubbly.
- Serve.
Notes
- Store leftovers in an air-tight container in the refrigerator for up to 5 days.
- The cheese layer is optional. Add ½ cup grated parmesan cheese or 1 cup shredded cheddar cheese before finishing with the breadcrumb topping.
- Save time by cooking onion, celery, and building the sauce in a cast-iron skillet while the noodles are boiling.
- Egg noodles generally come in 12-ounce or 16-ounce packages. Use 1 bag of your preferred brand.