Old Fashioned Tuna Casserole
Creamy tuna and egg noodles with peas, cheddar and a buttery breadcrumb topping added for the final bake.
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Ingredients
- 12 ounces egg noodles medium
- 2 cans tuna 5 ounces each; drained
- 2 cans cream of mushroom soup condensed; 10.75 ounces each
- 1 1/2 cups milk
- 1 cup cheddar cheese shredded
- 1/2 teaspoon salt or to taste
- 2 cups peas frozen
- 1/2 cup bread crumbs
- 3 tablespoons butter melted
Instructions
- Heat the oven to 425°F. Cook the egg noodles according to package directions until al dente, then drain.
- In a large bowl, mix the condensed soup, milk and salt until smooth. Stir in the peas, drained tuna, cheddar and cooked noodles.
- Transfer the mixture to a greased 3-quart casserole dish. Bake for 30 to 35 minutes, until hot and bubbly. Remove the dish from the oven and stir the filling.
- Mix the bread crumbs with the melted butter and sprinkle over the casserole.
- Return the dish to the oven for 5 to 10 minutes, until the topping is golden brown and crispy. Before serving, use a food thermometer to confirm that the center of the casserole has reached 165°F.
Notes
Use medium egg noodles and cook them al dente. Mix melted butter into the bread crumbs before sprinkling them over the casserole. An assembled, tightly wrapped casserole can be frozen before baking for up to 3 months; cooking from frozen takes longer, and the creamy filling may change texture. Refrigerate leftovers within 2 hours in shallow, covered containers for 3 to 4 days, or freeze for 3 to 4 months. Reheat leftovers to 165°F.
Nutrition
Serving: 1servingCalories: 570kcalCarbohydrates: 64.5gProtein: 29gFat: 21.6gSodium: 1276mgFiber: 4.8gSugar: 8.9g