Tuna Casserole with Egg Noodles

Tuna Casserole with Egg Noodles

Baked until hot and bubbly and filled with tender noodles after baking it's tucked under the broiler. This classic Tuna Casserole is an easy recipe the whole family will love. One of our favorite comfort food recipes!

Course Lunch or Dinner

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 440kcal

Author Deb Clark

Equipment

9x13 casserole dish

Ingredients

16 ounces egg noodles wide egg noodles or whole wheat egg noodles can be used.
10 ounces tuna chunk light tuna, packed in water, well drained - two cans
7 ounces sliced mushrooms one can, well drained
21 ounces cream of mushroom soup or cream of chicken canned soup - you'lll need two cans.
1 cup frozen peas
2 cups cheese shredded
1 ¼ cups half and half
¾ cup dry bread crumbs
2 tablespoon butter divided
2 tablespoon parmesan cheese shredded
1 teaspoon salt
½ tsp black pepper

Instructions

Preheat oven to 350 degrees
Boil egg noodles until just al dente (the package called for 7-8 minutes I boiled them for 6) in salted water. Drain well
Butter the baking dish using 1 tablespoon butter.
Drain the tuna and flake. Drain the mushrooms. Shred the cheese.
In a large mixing bowl, mix the mushroom soup with the half and half.
Add the cooked noodles, tuna, mushrooms, peas, and cheese to the mushroom sauce. Season with salt and pepper. Mix everything together well and pour it into the prepared casserole dish.
Top with bread crumbs and drizzle the remaining melted butter over the crunchy topping. Sprinkle parmesan cheese over the top.
Cover with foil and bake in preheated oven for 30 minutes or until hot and bubbly. After 30 minutes, remove the foil and place under the broiler for 3-4 minutes until the top is golden brown.

Video

Notes

Make in advance - prepare the casserole as directed but do not add the topping. Cover and refrigerate up to 24 hours. Remove and allow the casserole dish to come to room temperature. Add the topping on and bake until hot and bubbly.

Originally, this casserole was prepared using just one can of cream of mushroom soup. An additional can was added and made all the difference in the creamy, cheesy sauce. Taking this from a good recipe to a great one!

You can use a variety of items for the crunchy topping like potato chips, crushed pretzels, saltine cracks, goldfish crackers would be super fun!

Add ¼ cup of chicken broth for a super creamy casserole.

½ cup finely diced yellow onion or ¼ teaspoon onion powder will add a light oniony flavor.

Leftover Tuna Casserole should be stored in an airtight container, refrigerated up to three days.

If you'd prefer to make this in the slow cooker, check out the Crockpot Tuna Casserole Recipe.

Nutrition