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
