Classic Tuna Noodle Casserole
This classic tuna noodle casserole is great for a busy weeknight! It is hearty, creamy, delicious, and easy to make! Your family is sure to love it!
Tuna noodle casserole was a staple in my house growing up. My mom made it regularly and so it is one of those dishes that just tastes like home to me.
This recipe is a little different from what my mom whipped up in the 80’s. Made with a few more ingredients and a couple of tweaks this recipe elevates old fashined tuna casserole to something even tastier (but still super easy!)
Let’s take a look at the ingredients & how they combine to make this casserole delicious!
- Egg Noodles– These noodles are a hearty, tasty, classic! You can swap them for other noodles such as whole wheat or protein noodles but the texture of the casserole will be a little different.
- Tuna– You can use any canned tuna in water for this recipe but I personally prefer white albacore. Darker tuna will have a stronger taste so use a lighter tuna if you have picky eaters!
- Onion- Freshly chopped onion adds a delicious brightness to this dish. For a shortcut, you can buy frozen chopped onions!
- Celery– Celery is an ingredient that adds a background flavor that helps add to the casserole!
- Peas– Peas add so much flavor and texture to this casserole, we use frozen but you can use fresh too!
- Cream of Mushroom Soup – Cream soup adds a creaminess to the casserole that is a must! If you don’t like mushrooms you can always swap it out for an other cream soup such as cream of chicken or cream of celery.
- Whole Milk– This adds to the creaminess and creates a lovely sauce for the casserole. If you want to use 2% or skim you can, it may make your sauce a little thinner.
- Cheddar Cheese– I like to use sharp cheddar to add a bite to the casserole but you can use mild. If you want to try different cheeses such as Monterey Jack or Swiss you can! Different cheese adds a different flavor!
- Corn Flakes– These help create a delicious buttery, crispy topping! If you would rather you can swap them out for bread crumbs or panko, it will just alter the texture a bit.
- Butter- Butter makes everything better right? In the casserole and the topping, butter adds richness and flavor.
- Garlic– I like to use fresh chopped garlic, if you want to use minced garlic from the jar just use 1/2 tsp per clove.
- Salt & Parsley– These seasonings add the finishing touches to this casserole that makes the flavor perfect!
Here’s how to make this Tuna Noodle Casserole-
Ingredients
- 1- Package Egg Noodles
- 2- Cans of Tuna packed in water- drained- I prefer white albacore
- 1- Small Onion finely chopped
- 2-3- Stalks of Celery
- 2- Cloves Garlic, minced
- 1- Tbsp Butter
- 1- Cup Peas, frozen
- 1- 10 1/2 oz. Can of Cream of Mushroom Soup
- 3/4- Cup Whole Milk
- 1- Cup Cheddar Cheese
- 1- tsp. Salt
For the Topping-
- 1- Cup Crushed Cornflakes
- 1-2- Tbsp. Melted Butter
- 1/2- Cup Cheddar Cheese
- 1- Tbsp. Parsley
First preheat your oven to 375 and grease a 13×9 inch baking pan.
Now bring a large pot of water with a pinch of salt in it to a boil. Add in your egg noodles and cook for 6 minutes, or half of the time the package calls for. They will continue to cook & soften in the oven so you don’t want them fully cooked.
Drain the noodles and rinse with cold water. This stops the cooking process.
Melt your 1 tbsp butter in a large skillet. Add in your onion, celery and garlic, and a pinch of salt. Cook over medium heat until they are tender and the onions are translucent.
In a large bowl combine tuna, soup, milk, 1 cup cheddar cheese, peas, cooked vegetables, noodles and salt. Stir until evenly mixed.
Pour the mixture into your prepared baking pan, and spread into an even layer.
In a medium sized bowl combine cornflakes, 1/2 cup cheddar cheese, and parsley. Pour in the melted butter and mix until everything is evenly coated.
Spread the cornflake topping evenly across the top of the noodles.
Bake for 20 minutes, or until the topping is golden brown.
Garnish with shredded cheese and fresh parsley if desired.
Classic Tuna Noodle Casserole
Ingredients
- 1- Package Egg Noodles
- 2- Cans of Tuna packed in water- drained- I prefer white albacore
- 1- Small Onion finely chopped
- 2-3- Stalks of Celery
- 2- Cloves Garlic minced
- 1- Tbsp Butter
- 1- Cup Peas frozen
- 1- 10 1/2 oz. Can of Cream of Mushroom Soup
- 3/4- Cup Whole Milk
- 1- Cup Cheddar Cheese
- 1- tsp. Salt
- For the Topping
- 1- Cup Crushed Cornflakes
- 1-2- Tbsp. Melted Butter
- 1/2- Cup Cheddar Cheese
- 1- Tbsp. Parsley
Instructions
- First preheat your oven to 375 and grease a 13×9 inch baking pan.
- Now bring a large pot of water with a pinch of salt in it to a boil. Add in your egg noodles and cook for 6 minutes, or half of the time the package calls for. They will continue to cook & soften in the oven so you don’t want them fully cooked.
- Drain the noodles and rinse with cold water. This stops the cooking process.
- Melt your 1 tbsp butter in a large skillet. Add in your onion, celery and garlic, and a pinch of salt. Cook over medium heat until they are tender and the onions are translucent.
- In a large bowl combine tuna, soup, milk, 1 cup cheddar cheese, peas, cooked vegetables, noodles and salt. Stir until evenly mixed.
- Pour the mixture into your prepared baking pan, and spread into an even layer.
- In a medium-sized bowl combine cornflakes, 1/2 cup cheddar cheese, and parsley. Pour in the melted butter and mix until everything is evenly coated.
- Spread the cornflake topping evenly across the top of the noodles.
- Bake for 20 minutes, or until the topping is golden brown.
- Garnish with shredded cheese and fresh parsley if desired.
delicious
I love tuna noodle casserole. Thanks for the great recipe.