Tuna Casserole
This classic tuna casserole features a creamy sauce with tender egg noodles, flaky tuna, sweet peas, and a golden buttery panko topping that crackles with every bite. A comforting weeknight dinner that comes together in about 45 minutes using mostly pantry staples.
Equipment
- Large pot - for boiling noodles
- Large skillet or saucepan - for sauteing vegetables
- 9x13-inch baking dish
- Large mixing bowl
- Colander - for draining noodles
- Wooden spoon or rubber spatula
- Box Grater or Cheese Grater
- Measuring cups and spoons
- Small bowl - for mixing breadcrumb topping
- Aluminum foil - for covering during baking, if needed
Ingredients
- 12 oz wide egg noodles - 340g
- 2 cans canned tuna in water - 5 oz / 142g each, drained and flaked
- 2 cans condensed cream of mushroom soup - 10.5 oz / 298g each
- 1 cup whole milk - 240ml
- 1 cup frozen peas - 100g
- 1 stalk celery - finely diced
- 0.5 medium yellow onion - finely diced
- 2 tablespoons unsalted butter - for sauteing
- 1.5 cups sharp cheddar cheese - 170g, freshly shredded, divided
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- salt - to taste
- black pepper - to taste
For the Topping
- 1 cup panko breadcrumbs - 50g
- 3 tablespoons unsalted butter - melted
- 0.25 cup Parmesan cheese - 25g, freshly grated
Instructions
- Preheat oven to 400°F (200°C). Grease a 9x13-inch baking dish. Dice celery and onion. Drain tuna well and flake. Shred cheddar cheese.
- Boil egg noodles in salted water for 1-2 minutes less than package directions. Drain and rinse with cool water to stop cooking. Set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add celery and onion; cook 5-7 minutes until soft and translucent.
- In a large bowl, whisk cream of mushroom soup and milk until smooth. Stir in garlic powder, onion powder, salt, and pepper. Add tuna, sauteed vegetables, peas, and 1 cup of cheddar. Fold in noodles until coated.
- Transfer mixture to prepared baking dish and spread evenly. Top with remaining 1/2 cup cheddar cheese.
- In a small bowl, combine panko, Parmesan, and melted butter. Sprinkle evenly over the casserole.
- Bake uncovered for 20-25 minutes until bubbling at the edges and topping is golden brown. Tent with foil if topping browns too quickly. Let rest 5 minutes before serving.
Notes
- Noodles: Always undercook the noodles by 1-2 minutes to prevent them from becoming mushy during baking.
- Cheese: Shred your own cheddar cheese for the best melting results. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Tuna: Drain the tuna well and press out excess liquid to avoid a watery casserole.
- Topping: Tossing panko in melted butter is essential for a golden, crispy crust rather than a dry powdery one.
- Make ahead: Assemble the casserole without the breadcrumb topping, cover tightly, and refrigerate for up to 24 hours. Add topping just before baking and add 5-10 extra minutes since it starts cold.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil for 15-20 minutes.
- Freezing: Freeze unbaked or baked for up to 3 months. If freezing unbaked, leave the topping off until ready to bake. Thaw overnight in the refrigerator before baking.
- Cream soup swap: Cream of celery or cream of chicken soup both work as delicious substitutes for cream of mushroom.
- Topping variations: Swap panko for crushed Ritz crackers or French fried onions for a different crunch.
- Extra creamy: Increase the cheddar cheese to 2 cups for a more indulgent result.