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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package directions until al dente. Drain the noodles thoroughly and set aside.

While the noodles are cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the finely chopped onion and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.

In a large mixing bowl, combine the cooked onion and celery, drained tuna, condensed cream of mushroom soup, milk, frozen peas, 1 cup of the shredded cheddar cheese, salt, and black pepper. Stir well until all ingredients are evenly incorporated.

Add the drained egg noodles to the tuna mixture in the large bowl. Gently stir until the noodles are fully coated with the creamy sauce.

Pour the entire casserole mixture into the prepared 9x13 inch baking dish, spreading it evenly.

In a small bowl, combine the panko breadcrumbs and 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the casserole.

Bake in the preheated oven for 20 minutes. Remove the casserole from the oven, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top, and return to the oven for another 5 to 10 minutes, or until the cheese is melted and bubbly and the topping is golden brown.

Let the casserole stand for 5 minutes before serving to allow it to set slightly.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package directions until al dente. Drain the noodles thoroughly and set aside.

While the noodles are cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the finely chopped onion and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.

In a large mixing bowl, combine the cooked onion and celery, drained tuna, condensed cream of mushroom soup, milk, frozen peas, 1 cup of the shredded cheddar cheese, salt, and black pepper. Stir well until all ingredients are evenly incorporated.

Add the drained egg noodles to the tuna mixture in the large bowl. Gently stir until the noodles are fully coated with the creamy sauce.

Pour the entire casserole mixture into the prepared 9x13 inch baking dish, spreading it evenly.

In a small bowl, combine the panko breadcrumbs and 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the casserole.

Bake in the preheated oven for 20 minutes. Remove the casserole from the oven, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top, and return to the oven for another 5 to 10 minutes, or until the cheese is melted and bubbly and the topping is golden brown.

Let the casserole stand for 5 minutes before serving to allow it to set slightly.
