Tuna Casserole

A creamy Tuna Casserole that folds egg noodles, canned tuna, and frozen peas into a cheesy sauce, then bakes it under melted cheddar and a crisp Panko topping. It feeds six from one dish in about 25 minutes, and baked leftovers keep for 3 to 4 days.

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Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Casserole, Main Course

Cuisine: American

Keyword: tuna casserole

Servings:

Calories: 338kcal

Ingredients

3 cups egg noodles
1 cup canned tuna drained
1 can vegetable soup
1 cup milk
1 cup frozen peas
2 cups shredded cheddar cheese
1 cup Panko breadcrumbs
Salt and pepper to taste
2 tablespoons chives thinly sliced

US Customary - Metric

Video

Instructions

Preheat your oven to 350ºF (180ºC).
Bring a pot of salted water to a boil. Cook the egg noodles 2–3 minutes less than the package directions. Drain and set aside.
3 cups egg noodles
In a large bowl, mix together the noodles, tuna, vegetable soup, milk, frozen peas, salt, pepper, and half of the cheddar cheese.
1 cup canned tuna, 1 can vegetable soup, 1 cup milk, 1 cup frozen peas, 2 cups shredded cheddar cheese, Salt and pepper
Lightly grease a baking dish and pour in the mixture.
Sprinkle the remaining cheese and the Panko breadcrumbs evenly on top.
1 cup Panko breadcrumbs
Bake for 15 minutes, or until hot and bubbly.
Finish with sliced chives before serving.
2 tablespoons chives

Notes

Doneness: The tuna is already cooked, and the noodles are par-boiled, so the 15-minute bake only heats it through and crisps the topping; it’s done when hot and bubbly, with no raw-meat temperature to hit.
Storage: Baked leftovers keep 3 to 4 days in the fridge or up to 3 months frozen; reheat to 165°F and re-crisp the Panko under the broiler. (Full steps are in the Storage and Reheating section above.)
Nutrition: The nutrition figures below are an estimate provided for guidance, not a guarantee.

Nutrition