Tuna Noodle Casserole Recipe: Comforting and Classic
Tuna Noodle Casserole with a comforting, classic flavor.
Ingredients
- Casserole Base:
- 8 oz egg noodles
- 2 5 oz cans tuna in water, drained
- 1 10.5 oz can cream of mushroom soup
- ½ cup sour cream
- ½ cup milk
- 1 cup frozen peas
- ½ cup shredded cheddar cheese
- 1 small onion chopped
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
- Topping:
- 1 cup breadcrumbs
- ½ cup shredded cheddar cheese
- 2 tbsp unsalted butter melted
- Optional: Fresh parsley extra breadcrumbs
- Suggested Pairings: Iced tea green salad
Instructions
- Cook noodles al dente; drain.
- Mix soup, sour cream, milk, seasonings, tuna, onion, peas, and cheese; taste and adjust; add noodles.
- Transfer to a 9x9-inch white ceramic baking dish.
- Top with breadcrumbs, cheese, and butter.
- Bake at 375°F for 20–25 min.
- Serve in the dish with parsley.
Notes
- Cook noodles al dente to avoid mushiness.
- Store in fridge for 4 days or freeze for 2 months.
- Try a vegan or crunchy variation.
- Pair with garlic bread.