Description
This modern take on classic Tuna Noodle Casserole is a comforting and delicious weeknight dinner that’s ready in just 30 minutes. Tender egg noodles are combined with flaky tuna, a creamy mushroom sauce, and a crispy topping for a cozy, crowd-pleasing meal.
Ingredients
– 8 ounces egg noodles
– 2 (5 ounce) cans tuna, drained
– 1 (10.5 ounce) can cream of mushroom soup
– 1 cup milk
– 1 cup frozen peas
– 1/2 teaspoon onion powder
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 1/2 cup panko breadcrumbs
– 2 tablespoons unsalted butter, melted
Instructions
1. Preheat oven to 375°F. Grease a 9×13 inch baking dish.
2. Cook the egg noodles according to package instructions. Drain and set aside.
3. In a large bowl, combine the drained tuna, cream of mushroom soup, milk, frozen peas, onion powder, garlic powder, and black pepper. Mix well.
4. Stir in the cooked egg noodles until evenly coated.
5. Transfer the tuna noodle mixture to the prepared baking dish.
6. In a small bowl, mix together the melted butter and panko breadcrumbs. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
7. Bake for 20-25 minutes, until the top is golden brown and the casserole is bubbling.
8. Let stand for 5 minutes before serving.
Notes
For a richer flavor, use cream of celery or cream of chicken soup instead of cream of mushroom. You can also add diced onions, sliced mushrooms, or crushed potato chips to the topping.
- Prep Time: 15
- Cook Time: 25
- Category: Main Dishes
- Method: Baking
- Cuisine: American