30-minute Tuna Noodle Casserole
A creamy, cheesy, and protein-packed casserole made with tuna, egg noodles, and vegetables, topped with a crunchy panko and cheddar crust. It’s simple, filling, and ready in just over 30 minutes—perfect for a cozy weeknight dinner or make-ahead meal.
Equipment
- 1 × 2-Quart Baking Dish – For assembling and baking the casserole
- 1 × Medium Saucepan – For boiling egg noodles and sautéing vegetables
- 1 × Large Mixing Bowl – For combining all casserole ingredients
- 1 × Cheese Grater – For shredding cheddar cheese
- 1 × Wooden Spoon or Silicone Spatula – For sautéing and stirring mixture
Ingredients
Main Casserole
- 3 cups dry egg noodles approximately 6 ounces
- 1 tablespoon unsalted butter
- 1 small yellow onion finely chopped
- 2 celery ribs diced
- ⅔ cup frozen green peas thawed
- 1 can 5 ounces solid white tuna, drained
- 1 can 10.5 ounces condensed cream of mushroom soup
- ⅓ cup milk
- 1 cup sharp cheddar cheese freshly shredded
- 1 tablespoon fresh parsley chopped (or 1 teaspoon dried parsley)
Crunchy Topping
- ½ cup panko breadcrumbs
- 1 tablespoon unsalted butter melted
- ½ cup sharp cheddar cheese shredded
- 1 tablespoon fresh parsley chopped (or 1 teaspoon dried parsley)
Instructions
- Prep the Oven and Topping: Preheat your oven to 425°F (220°C). In a small bowl, stir together the panko breadcrumbs, melted butter, shredded cheese, and parsley. Set this topping mixture aside so it’s ready to go when it’s time to bake.
- Boil and Cool the Noodles: Bring a pot of salted water to a boil. Add the egg noodles and cook until just al dente, following the package instructions. Drain the noodles and rinse them under cold water to stop the cooking process and prevent clumping.
- Sauté the Veggies: In a skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion and celery. Sauté for about 5 to 7 minutes, or until the vegetables are softened and fragrant.
- Mix the Filling: In a large mixing bowl, combine the cooked noodles, sautéed onion and celery, thawed peas, drained tuna, mushroom soup, milk, shredded cheese, and parsley. Stir everything together until fully blended and creamy.
- Assemble the Casserole: Grease a 2-quart baking dish lightly with nonstick spray or butter. Spread the tuna noodle mixture evenly into the dish. Sprinkle the breadcrumb topping generously over the top.
- Bake to Golden Perfection: Place the casserole in the preheated oven and bake for 18 to 20 minutes, or until the top is golden and the edges are bubbling. Allow to cool for a few minutes before serving.
Notes
- Noodle Measurement Tip: 1 cup of dry egg noodles weighs approximately 2 ounces. For this recipe, you’ll need about 6 ounces total.
- Tuna Choice: Solid white albacore tuna works great for firm texture and mild flavor, but feel free to use chunk light if you prefer.
- Soup Substitute: Swap cream of mushroom with cream of celery or cream of chicken for a flavor twist.
- Add Crunch: For extra crispness, broil the casserole for 1–2 minutes at the end—but watch it closely!
- Make Ahead: Assemble the casserole ahead of time and refrigerate it (unbaked) for up to 24 hours. Let it sit at room temperature for 15 minutes before baking.
