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Tuna Noodle Casserole Recipe

The Ultimate Tuna Noodle Casserole Recipe: A Classic Comfort Food Dish

Looking for a classic comfort food dish? Look no further than this ultimate tuna noodle casserole recipe! With a prep time of just 20 minutes and a cook time of 30 minutes, this dish is perfect for a quick and easy weeknight dinner. Plus, it's sure to satisfy even the pickiest eaters in your family.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner
Servings 6

Ingredients
  

  • 8 ounces egg noodles
  • 2 cans (5 ounces each) tuna, drained
  • 1 cup frozen peas
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups shredded sharp cheddar cheese
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted

Instructions
 

Preparing the Noodles and Tuna Mixture

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  • Cook the egg noodles according to package instructions until they're al dente. Drain and set aside.
  • In a large bowl, combine the tuna, peas, onion, garlic, 1 1/2 cups of the cheddar cheese, cream of mushroom soup, milk, sour cream, salt, and pepper. Stir until well combined.

Assembling and Baking the Casserole

  • Add the drained noodles to the tuna mixture, stirring to make sure the noodles are well coated.
  • Pour the noodle and tuna mixture into the prepared baking dish, spreading it out evenly.
  • In a small bowl, combine the panko breadcrumbs with the melted butter. Sprinkle this over the top of the casserole.
  • Sprinkle the remaining 1/2 cup of cheddar cheese over the breadcrumb topping.
  • Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.

Notes

  • If using fresh tuna, make sure it's cooked through and flaky before adding to the mixture.
  • For a vegetarian option, replace the tuna with a can of chickpeas, rinsed and drained.
  • If you don't have panko breadcrumbs, regular breadcrumbs or crushed crackers will also work for the topping.
  • For a gluten-free version, use gluten-free pasta and breadcrumbs, and ensure your cream of mushroom soup is gluten-free.