Classic Tuna Noodle Casserole
Ingredients
Main Ingredients
- 12 ounces dry egg noodles
- 2 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 2 celery stalks finely chopped
- 3 cloves garlic minced
- 10.5 ounce can condensed cream of mushroom soup
- 1 cup whole milk
- 1 cup frozen peas thawed
- 12 ounce can chunk light tuna in water drained and flaked
- 1 cup shredded sharp cheddar cheese divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup panko bread crumbs
Equipment
- oven
- 9x13-inch baking dish
- Large pot
- colander
- Large skillet
- mixing bowl
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with butter or non-stick cooking spray.
- Cook the egg noodles according to package directions in a large pot of salted boiling water until al dente, then drain well in a colander.
- While the noodles cook, melt the butter in a large skillet over medium heat, then add the chopped onion and celery, sautéing for 5-7 minutes until softened and fragrant before stirring in the minced garlic for 30 seconds until aromatic.
- In a large mixing bowl, combine the drained noodles, sautéed vegetable mixture, condensed soup, milk, thawed peas, flaked tuna, 1/2 cup of shredded cheddar cheese, salt, and pepper, stirring gently until everything is evenly incorporated and coated in the sauce.
- Transfer the mixture to the prepared baking dish, spreading it into an even layer, then top evenly with the remaining 1/2 cup of cheddar cheese and the panko bread crumbs.
- Bake uncovered for 25-30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crisp.