Tuna Casserole

A mid-century American weeknight staple, tuna casserole turned pantry cans into cozy family dinners. Wide egg noodles bake with flaked tuna, cream of mushroom soup, and peas under a simple cheddar top.

Serves 6

Estimate for one serving

• 460 cal
• 24g protein
• 38g carbs
• 23g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 8 oz wide egg noodles
• 2 (5-oz) cans canned tuna in water
• 1 (10.5-oz) can condensed cream of mushroom soup
• 1 cup milk
• 1 cup frozen peas
• 2 stalks celery
• 1 small yellow onion
• 1 1/2 cups shredded cheddar cheese
• 1/3 cup mayonnaise
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1/2 cup plain breadcrumbs
• 2 Tbsp butter

Instructions

1. 1Preheat oven to 375 °F and lightly grease a 2-quart casserole dish.
2. 2Bring a large pot of salted water to a boil and cook egg noodles 2 minutes less than package directions (they will finish in the oven).
3. 3While noodles cook, finely dice the onion and celery.
4. 4Drain the tuna well and flake with a fork.
5. 5In a large mixing bowl whisk together condensed mushroom soup, milk, mayonnaise, garlic powder, black pepper, and salt until smooth.
6. 6Stir in the drained tuna, diced onion, celery, frozen peas, and shredded cheddar.
7. 7Drain the noodles, add them to the bowl, and gently fold everything together until evenly coated.
8. 8Pour mixture into the prepared casserole dish and spread evenly.
9. 9Mix remaining cheddar with the breadcrumbs; sprinkle evenly over the top.
10. 10Dot the crumb topping with small pieces of butter.
11. 11Bake uncovered 25–30 minutes until bubbly and the topping is golden brown.
12. 12Let rest 5 minutes before serving.