Description
This classic Tuna Noodle Casserole is a comforting, creamy, and cheesy baked pasta dish featuring tender egg noodles, canned tuna, peas, and a flavorful blend of cream soups. Topped with a crispy parmesan breadcrumb crust, it’s a nostalgic and satisfying meal that’s quick to prepare and perfect for family dinners.
Ingredients
Scale
Casserole Mixture
- 12 ounce bag egg noodles
- 1 ½ cups milk
- 10.5 ounce can cream of mushroom soup
- 10.5 ounce can cream of chicken soup
- 2 (5 ounce) cans tuna, packed in water
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- ½ cup sour cream (or mayonnaise)
- ½ teaspoon dried parsley (optional, plus more for topping)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ⅛ teaspoon kosher salt
Breadcrumb Topping
- ⅓ cup breadcrumbs (regular or panko)
- ⅓ cup grated parmesan cheese
- 1 Tablespoon melted salted butter
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 400° F and spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Make Breadcrumb Topping: In a bowl, combine ⅓ cup breadcrumbs, ⅓ cup grated parmesan cheese, and 1 tablespoon melted salted butter. Mix thoroughly and set aside to use as a crispy topping later.
- Cook the Egg Noodles: Cook the egg noodles according to package directions, about 5-7 minutes, until al dente. Drain well and transfer the noodles to the prepared baking dish.
- Combine Casserole Ingredients: Add the milk, cream of mushroom soup, cream of chicken soup, canned tuna, frozen peas, shredded cheddar cheese, sour cream or mayonnaise, dried parsley, onion powder, garlic powder, black pepper, and kosher salt to the baking dish with the noodles. Mix all ingredients evenly to create the creamy casserole base. Alternatively, this can be mixed in a large bowl and then poured into the baking dish.
- Add Breadcrumb Topping: Sprinkle the breadcrumb and parmesan mixture evenly over the top of the casserole.
- Bake the Casserole: Bake in the preheated oven for about 15 minutes, or until the edges are bubbling and the casserole is heated through.
- Broil for a Golden Top: Turn the oven setting to broil on high and brown the breadcrumb topping for about 1 minute. Watch carefully to avoid burning, aiming for a golden brown crust.
- Serve: Remove from the oven and optionally sprinkle with additional dried parsley flakes for garnish before serving. Serve warm.
Notes
- Cooking noodles al dente is important as they will cook further in the oven, preventing mushiness.
- You may substitute sour cream with mayonnaise depending on your preference for richness and tanginess.
- For added flavor, fresh herbs like parsley or thyme can be sprinkled on top after baking.
- Use panko breadcrumbs for extra crispiness on the topping.
- Can be prepared a day ahead and refrigerated before baking; add a few extra minutes to the baking time if baking cold.
Nutrition
- Serving Size: 1/6 of casserole (~1.5 cups)
- Calories: 390
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 65 mg
