Tuna Casserole With Cream Of Mushroom Soup
This easy Tuna Casserole With Cream Of Mushroom Soup recipe is a much loved classic comfort food with a delicious breadcrumb topping. The cream of mushroom soup creates a rich, creamy sauce coating the egg noodles, while a top cheesy breadcrumb layer adds a delightful, crunchy contrast.
Also try my tuna casserole with potato chips, easy chicken noodle casserole, chicken tater tot casserole and easy chicken pot pie casserole.
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Tuna Casserole With Egg Noodles
I love how simple and satisfying this tuna egg noodle casserole is that also feels indulgent with each creamy comforting bite.
With tuna, creamy sauce, egg noodles and a cheesy crunchy breadcrumb topping its the kind of cozy casserole dish that sure to be a hit with the whole family!
It has a wonderful nostalgic feel for many of us that grew up enjoying this tuna casserole that grandma would make, that we can share with our family.
It’s great to serve it at gatherings like potlucks, or on its own for an easy dinner. For more of a complete dinner serve it with my favorite green salad, cheese stuffed garlic bread or green beans almondine.
Ingredients
- Egg Noodles
- Tuna – 3 cans (5 ounce cans) of chunk light tuna in water, drained or use albacore tuna
- Mushroom Soup – 2 cans
- Milk
- Frozen Peas
- Celery – diced
- Onion – small onion diced
- Cheddar Cheese – shredded
- Butter – divided (melted butter and cold butter)
- Garlic Powder
- Salt and Black Pepper
- Breadcrumbs – plain breadcrumbs
Substitutions & Variations: Use half and half cream instead of milk for a richer sauce. You can use Monterey Jack cheese or mozzarella for a milder, creamier taste instead of cheddar cheese.
Can I use different types of pasta?
Yes you can use small pasta shapes like rotini or penne if you do not have egg noodles.
How To Make Tuna Casserole With Cream Of Mushroom Soup
Step One – Preheat oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
Step Two – Cook egg noodles according to package directions until al dente. Drain.
Step Three – In a large skillet over medium heat, melt butter. Add celery and onion, cook until sotened, about 5 minutes.
Step Four – In a large bowl, mix cream of mushroom soup, tuna, peas, cooked vegetables, garlic powder, onion powder, salt and pepper; stir in the milk.
Step Five – Stir in cooked noodles and mix until well combined.
Step Six – Pour into prepared baking dish. Top with cheddar cheese.Mix breadcrumbs with 4 tablespoons melted butter until well combined.
Step Seven – Sprinkle buttered breadcrumbs over the cheese layer.
Step Eight – Bake uncovered for 20 minutes until bubbly and breadcrumbs are golden brown.
Enjoy!
Can I Make This Tuna Casserole Ahead Of Time?
Yes assemble it a day in advance, cover and refrigerate. Bake as directed adding a few minutes if needed.
Storage And Reheating Instructions
Store leftover tuna casserole in an airtight container in the fridge for up to 3 days.
Reheat individual servings using a microwave-safe dish in the microwave for 1 to 2 minutes until warmed through. For larger servings in a casserole dish bake for 15 to 20 minutes in a 350°F oven.
To freeze wrap tightly with plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
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Tuna Noodle Casserole With Breadcrumb Topping
- Total Time: 35 minutes
- Yield: 6 servings
Description
This easy Tuna Casserole With Cream Of Mushroom Soup recipe is a much loved classic comfort food with a delicious breadcrumb topping. The cream of mushroom soup creates a rich, creamy sauce coating the egg noodles, while a cheesy breadcrumb top layer adds a delightful, crunchy contrast.
Ingredients
12 ounces egg noodles
3 cans (5 ounces each) chunk light tuna in water, drained 2 cans cream of mushroom soup
1 cup milk
1 cup frozen peas
1 cup celery, diced
1 small onion, diced
2 cups cheddar cheese, shredded
2 tablespoons butter
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup plain breadcrumbs
4 tablespoons melted butter
Instructions
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
- Cook egg noodles according to package directions until al dente. Drain.
- In a large skillet over medium heat, melt butter. Add celery and onion, cook until sotened, about 5 minutes.
- In a large bowl, mix cream of mushroom soup, tuna, peas, cooked vegetables, garlic powder, onion powder, salt and pepper; stir in the milk.
- Stir in cooked noodles and mix until well combined.
- Pour into prepared baking dish. Top with cheddar cheese.Mix breadcrumbs with 4 tablespoons melted butter until well combined.
- Sprinkle buttered breadcrumbs over the cheese layer.
- Bake uncovered for 20 minutes until bubbly and breadcrumbs are golden brown. Enjoy!
Notes
Storage and reheating instructions:
Store leftover tuna casserole in an airtight container in the fridge for up to 3 days.
Reheat individual servings using a microwave-safe dish in the microwave for 1 to 2 minutes until warmed through. For larger servings in a casserole dish bake for 15 to 20 minutes in a 350°F oven.
To freeze wrap tightly with plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven Baked
- Cuisine: American
