Tuna Casserole Recipe

Serving of Tuna Casserole on a white plate.

4.92 from 23 votes

This Tuna Casserole combines egg noodles, tuna, peas, and carrots in a creamy mushroom sauce. It is topped with cheddar and buttery panko breadcrumbs and costs just $1.94 per serving.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $11.63, $1.94 per Serving

Ingredients

1 can water packed tuna 5-6 ounces drained
3 cups egg noodles
1 tablespoon butter
½ onion diced
2 stalks celery diced
10.5 ounces condensed mushroom soup
⅓ cup milk
½ cup frozen peas and carrots
1 cup cheddar cheese

For the Topping:

½ cup panko bread crumbs
1 tablespoon butter melted
1 cup cheddar cheese (shredded)
1 tablespoon fresh parsley chopped (optional)

Instructions

Preheat oven to 425 degrees F.
In a small bowl, mix together panko bread crumbs, melted butter, shredded cheddar cheese, and chopped fresh parsley (optional). Set aside.
Cook egg noodles according to package directions until al dente. Drain and rinse under cold water.
In a skillet, sauté diced onion and diced celery stalks in butter for 5–6 minutes until softened.
In a large bowl, mix 1 can of condensed mushroom soup with milk until smooth.
Stir in the sautéed vegetables, frozen peas and carrots, drained can tuna (5–6 oz), cooked noodles, and shredded cheddar cheese.
Transfer the mixture to a 2-quart or 9x13 baking dish and spread evenly.
Sprinkle the prepared topping evenly over the casserole.
Bake uncovered for 20–30 minutes until golden brown and heated through.
Let sit for 5–10 minutes before serving.

Video

Notes

Refrigerate the leftovers in an airtight container for up to 5 days.

Sautéing the onions and celery ensures that they are tender before mixing them into the casserole. If you're ok with a little added crunch, you can skip this step.

You can also use the pouch tuna packages as well. These are usually pre-drained so no draining would be needed.

Nutrition