Tuna Noodle Casserole with Pantry Staples
Tuna Noodle Casserole with Pantry Staples
Ingredients
For the Casserole
- 6 ounces egg noodles, uncooked
- 2 cans canned tuna, 5-ounce, drained
- 1 can cream of mushroom soup, 10.5-ounce
- 1/2 cup milk
- 1 cup frozen peas
- 1 celery stalk, finely diced
- 1/2 small onion, finely diced
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping
- 1/2 cup bread crumbs, panko or regular
- 1/4 cup Parmesan cheese, grated (optional)
- 2 tablespoons butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 2-quart baking dish.
⏱️ 5 min•🌡️ 375
- 2
Cook the egg noodles according to package directions until al dente. Drain well and set aside.
⏱️ 8 min
- 3
In a large skillet or pot, melt 1 tablespoon of butter over medium heat. Add the diced celery and onion and sauté for 5-7 minutes, until softened and translucent.
⏱️ 7 min
- 4
In a large mixing bowl, combine the cooked noodles, drained tuna, cream of mushroom soup, milk, frozen peas, sautéed celery and onion, salt, and black pepper. Stir gently until all ingredients are well combined.
⏱️ 5 min
- 5
Pour the noodle mixture into the prepared baking dish, spreading it evenly.
⏱️ 2 min
- 6
In a small bowl, combine the bread crumbs, grated Parmesan cheese (if using), and 2 tablespoons of melted butter. Mix until the bread crumbs are evenly coated.
⏱️ 3 min
- 7
Sprinkle the bread crumb topping evenly over the casserole mixture in the baking dish.
⏱️ 1 min
- 8
Bake for 20-25 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy. Let stand for a few minutes before serving.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Tuna Noodle Casserole with Pantry Staples
Ingredients
For the Casserole
- 6 ounces egg noodles, uncooked
- 2 cans canned tuna, 5-ounce, drained
- 1 can cream of mushroom soup, 10.5-ounce
- 1/2 cup milk
- 1 cup frozen peas
- 1 celery stalk, finely diced
- 1/2 small onion, finely diced
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping
- 1/2 cup bread crumbs, panko or regular
- 1/4 cup Parmesan cheese, grated (optional)
- 2 tablespoons butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 2-quart baking dish.
⏱️ 5 min•🌡️ 375 - 2
Cook the egg noodles according to package directions until al dente. Drain well and set aside.
⏱️ 8 min - 3
In a large skillet or pot, melt 1 tablespoon of butter over medium heat. Add the diced celery and onion and sauté for 5-7 minutes, until softened and translucent.
⏱️ 7 min - 4
In a large mixing bowl, combine the cooked noodles, drained tuna, cream of mushroom soup, milk, frozen peas, sautéed celery and onion, salt, and black pepper. Stir gently until all ingredients are well combined.
⏱️ 5 min - 5
Pour the noodle mixture into the prepared baking dish, spreading it evenly.
⏱️ 2 min - 6
In a small bowl, combine the bread crumbs, grated Parmesan cheese (if using), and 2 tablespoons of melted butter. Mix until the bread crumbs are evenly coated.
⏱️ 3 min - 7
Sprinkle the bread crumb topping evenly over the casserole mixture in the baking dish.
⏱️ 1 min - 8
Bake for 20-25 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy. Let stand for a few minutes before serving.
⏱️ 25 min•🌡️ 375