Classic Tuna Noodle Casserole Recipe
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.
Equipment
- 9" x 13" baking dish
Ingredients
- 3 Cups Egg Noodles, cooked and rinsed under cold water
- 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
- 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.
- Place it into the center rack of the oven for about 20 minutes or until the breadcrumbs are toasted and the casserole is nice and bubbly.