Description
This Tuna Noodle Casserole recipe is a comforting and creamy baked dish featuring tender egg noodles, flaky tuna, peas, and a cheesy mushroom and chicken soup base. Topped with a crispy parmesan breadcrumb crust, it’s an easy, classic meal perfect for family dinners or meal prep.
Ingredients
Scale
Casserole Base
- 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 of tuna (packed in water preferred)
- 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. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- Make Breadcrumb Topping: In a small bowl, combine ⅓ cup breadcrumbs, ⅓ cup grated parmesan cheese, and 1 Tablespoon melted salted butter. Mix thoroughly and set aside.
- Cook Noodles: Boil the egg noodles according to package instructions until al dente, about 5-7 minutes. Drain well and transfer the noodles to the prepared baking dish.
- Combine Casserole Ingredients: Add to the baking dish 1 ½ cups milk, the cream of mushroom soup, cream of chicken soup, canned tuna, frozen peas, shredded cheddar cheese, sour cream, dried parsley, onion powder, garlic powder, black pepper, and kosher salt. Mix everything gently to combine, ensuring the noodles are well coated. Alternatively, mix all the ingredients in a large bowl then transfer to the baking dish.
- Add Topping: Evenly sprinkle the breadcrumb and parmesan mixture over the top of the casserole.
- Bake: Bake uncovered in the preheated oven for about 15 minutes, until the edges are bubbling.
- Broil for Crust: Switch oven to high broil and broil the casserole for about 1 minute until the topping is golden brown. Keep a close eye to prevent burning.
- Garnish and Serve: Remove from the oven and optionally sprinkle with additional dried parsley flakes before serving.
Notes
- For a creamy tang, you can substitute sour cream with mayonnaise if preferred.
- Using panko breadcrumbs gives the topping extra crunch, but regular breadcrumbs work just as well.
- Be careful when broiling as topping can burn quickly – watch closely.
- Can be prepared a day ahead, assembled, covered, and refrigerated before baking.
- Consider adding sautéed mushrooms or caramelized onions for extra flavor variations.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of casserole)
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 45mg
