While this dish may seem simple, don’t let it fool you! It’s so flavorful and you’ll love all the different textures in each bite. The egg noodles are perfectly tender, the base is cheesy and creamy, the tuna is juicy, the peas add a wonderful pop of color and sweetness, and the breadcrumbs are irresistibly crunchy on top. Serve this with my homemade dinner rolls or garlic bread for an even more filling meal. If you want other easy casserole recipes for dinner, then try my chicken casserole, chicken spaghetti, or corn casserole recipe.
What You Need to Make This Recipe
Egg noodles — these are a must for tuna casserole! Compared to traditional pasta, egg noodles have a higher egg-to-flour ratio, resulting in fluffier, lighter noodles that hold their shape well when baked. However, if you don’t have egg noodles, you can substitute any other pasta noodles. Cream of mushroom — this is a classic ingredient that creates the creamy base of the casserole. If you’re not a fan of cream of mushroom soup, you can use cream of chicken soup or cream of celery soup. Tuna — I recommend using high-quality canned tuna for the best flavor. Solid white albacore tuna is a great option, as it has a great texture and a mild flavor, so it tastes less fishy. The canned tuna I use is not packed in water or oil, so there’s nothing to drain. If you’re using a different canned tuna, make sure to drain well before using it. Cheese — I use cheddar cheese, but feel free to use your favorite cheese. Breadcrumbs — bread crumbs are a simple way to add a crunchy topping to your tuna casserole. You can also use panko breadcrumbs, potato chips, or even ritz crackers.
How to Make Tuna Casserole
- Boil the egg noodles in salted water according to package directions, and drain. You are aiming for al dente.
- While the noodles are cooking, melt 1 tablespoon of butter in a medium skillet over medium heat. Add the onion to the melted butter and cook until tender.
- In a large bowl, combine the canned soup and milk, stirring until smooth.
- Add the hot noodles, cooked onion, tuna, 1 cup cheese, and peas. Stir together until well combined.
- Transfer to a greased 13×9-inch casserole dish and sprinkle the top with the remaining 1 cup of cheese.
- Place the remaining 1 tablespoon of butter in a small bowl and microwave in 15-second intervals until melted. Add the breadcrumbs and stir to combine. Sprinkle over the top of the casserole. Bake until bubbly and lightly golden brown, about 25 minutes. Garnish with parsley, if desired.
Pro Tips for Making This Recipe
Not only is it more cost-effective to buy a block of cheese to shred yourself, but it also tastes more fresh compared to buying pre-shredded cheese. Pre-shredded cheese also has added ingredients to prevent them from clumping in the bag, so shredded cheese from a block melts more smoothly and evenly. Feel free to switch the cheddar cheese for your favorite melty cheese, such as mozzarella, gruyere, or pepper jack. Be careful not to overcook the egg noodles. The noodles will continue cooking in the oven, so you don’t want them to be overdone. There’s no need to thaw the peas before adding them to the baking dish. When frozen, it helps keep them from overcooking. This ensures they stay firm and green instead of turning brown and mushy. There’s no need to cover the casserole as it bakes. If you cover the casserole as it bakes, the topping won’t be crispy.
If you’ve tried this Tuna Casserole recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
