Tuna Noodle Casserole Delight
Cozy, creamy tuna noodle casserole with sweet peas, melty cheddar, and a buttery crumb topping. Easy comfort food for any night.
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Servings:
Ingredients
Main Ingredients
- 12 oz dry wide egg noodles
- 10 oz canned tuna, drained and flaked
- 21 oz condensed cream of mushroom soup
- 1 cup milk
- 0.5 cup sour cream
- 1 cup frozen peas no need to thaw
- 1.5 cup shredded sharp cheddar cheese divided
- 0.5 cup finely chopped onion
- 0.5 cup diced celery
- 4 tbsp unsalted butter, divided
- 0.5 tsp garlic powder
- 1 tsp kosher salt or to taste
- 0.5 tsp black pepper
- 0.5 tsp paprika optional
- 1 tbsp lemon juice fresh if possible
- 0.75 cup panko breadcrumbs
- 2 tbsp chopped fresh parsley plus more for garnish
Instructions
Preparation Steps
- Heat oven to 375°F. Lightly grease a 9x13-inch baking dish.
- Boil noodles in salted water until just shy of al dente, 1–2 minutes less than package time. Drain.
- Melt 2 tbsp butter in a skillet over medium heat. Soften onion and celery, 4–5 minutes. Remove from heat.
- Whisk soup, milk, sour cream, lemon juice, salt, pepper, and garlic powder in a large bowl. Stir in paprika if using.
- Fold in noodles, tuna, peas, sautéed vegetables, and half the cheddar. Toss gently to coat.
- Spread mixture into the prepared dish and sprinkle with remaining cheddar.
- Combine breadcrumbs, remaining 2 tbsp melted butter, and parsley. Scatter evenly over the top.
- Bake until bubbling at the edges and the topping is golden, 20–25 minutes.
- Rest 5 minutes before serving. Garnish with extra parsley if you like.
Notes
Variation: Swap cheddar for Monterey Jack, or use crushed kettle chips instead of breadcrumbs for a crisper topping. For a veggie boost, add 1 cup sliced mushrooms with the onions and celery. Storage: Refrigerate leftovers in an airtight container up to 3 days; reheat covered at 350°F until warm.
This recipe is an original creation inspired by classic Tuna Noodle Casserole Delight flavors. All ingredient ratios and instructions are independently developed.