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cheesy tuna noodle casserole Recipe

Cheesy Tuna Noodle Casserole

A classic comfort food, this cheesy tuna noodle casserole is creamy, rich, and packed with flavor. It combines tender egg noodles, flaky tuna, melty cheese, and a crispy breadcrumb topping for a satisfying family-friendly meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 240 g egg noodles about 4 cups dry
  • 300 g canned tuna in water, drained about 2 standard 5 oz cans
  • 300 g cream of mushroom soup about 1 can
  • 180 ml whole milk 3/4 cup
  • 170 g cheddar cheese, shredded 1 1/2 cups
  • 120 g frozen peas 3/4 cup
  • 60 g onion, finely diced about 1/2 medium onion
  • 45 g butter 3 tablespoons, divided
  • 60 g panko breadcrumbs 3/4 cup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Equipment

  • 1 large pot
  • 1 medium mixing bowl
  • 1 large skillet or saucepan
  • 1 2-quart casserole dish
  • 1 colander
  • 1 whisk
  • 1 measuring cups and spoons

Method
 

  1. Preheat your oven to 180°C (350°F). Grease a 2-quart casserole dish with 1 tablespoon of butter.
  2. In a large pot, bring salted water to a boil. Cook the egg noodles for 2 minutes less than package instructions (usually about 6 minutes). Drain and set aside.
  3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook, stirring, until soft (3-4 minutes).
  4. Add the cream of mushroom soup, milk, salt, pepper, and garlic powder. Whisk to combine and heat until just simmering.
  5. Remove from heat. Stir in the drained tuna, frozen peas, and 1 cup of shredded cheddar cheese until well combined.
  6. Add the cooked noodles into the sauce and mix gently until everything is evenly coated.
  7. Pour the noodle mixture into the prepared casserole dish and smooth the top.
  8. Sprinkle the remaining cheddar cheese evenly over the casserole.
  9. In a small bowl, mix the panko breadcrumbs with 1 tablespoon melted butter. Sprinkle evenly over the cheese layer.
  10. Bake uncovered for 25-30 minutes, until the casserole is bubbling and the top is golden brown.
  11. Let cool for 5 minutes before serving.

Notes

You can use canned cream of celery or cream of chicken soup as alternatives.
For extra flavor, add a pinch of dried thyme with the seasonings.
For a lighter version, use low-fat milk and reduced-fat cheese.
Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully in the oven or microwave.
Optional: Top with fresh parsley before serving for added color and flavor.