Classic Tuna Noodle Casserole
This classic tuna noodle casserole is made with canned tuna, egg noodles, and just a few other simple ingredients then topped with buttery breadcrumbs before baking.
Ingredients
- 3 cups Egg Noodles
- 2 tbs Butter, divided
- 1 small Onion, diced
- 2 stalks Celery, diced
- ⅔ cup Frozen Peas, thawed
- 5 oz can Tuna, drained well
- 10.5 oz Cream Of Mushroom Soup
- ½ cup Milk
- 1 cup Cheddar Cheese, shredded
- ½ cup Seasoned Breadcrumbs
Instructions
- Preheat the oven to 400 degrees
- Boil the egg noodles until al dente then rinse them under cold water to stop the cooking process.
- While thats cooking, saute the diced onion and celery in 1 tbs of butter. Lightly season it with salt and pepper and once the vegetables are soft, set them aside to cool slightly.
- In a large bowl, add the peas, tuna, soup, milk, cheese, egg noodles and sauteed vegetables. Season with salt and pepper then give everything a nice big mix until its evenly combined.
- Add the mixture to a 9 x 13" baking dish and smooth the mixture out until its flat and even.
- Mix 1 tbs of melted butter with the breadcrumbs and sprinkle it evenly over the top of the casserole.
- Bake it about 20 minutes or until the breadcrumbs are toasted and the casserole is nice and bubbly.