When It comes to classic dishes, you can not beat the ever-loved Tuna Noodle Casserole. It is timeless and a truly classic dish. Every family has their own spin on this dish and they are all equally delicious. Today, I will share with you how we make this family favorite.
Let’s get started.
4 cups uncooked egg noodles
1 tbsp butter
Salt and pepper
6 oz tuna – in water – drained
1/2 onion – diced fine
2/3 cup peas -fresh or frozen
10 oz. cream of mushroom soup
1/3 cup of milk
1 cup cheddar cheese – grated
2 tsp dried parsley – can use fresh
1/2 cup bread crumbs
1 tbsp butter- melted
1/2 cup cheddar cheese – grated
- Preheat the oven to 425* and butter a 9×13 inch baking dish.
- In a small bowl combine the topping ingredients and set aside.
- Bring a pot of water to a boil and add a bit of salt to the water along with the noodles. Cook the noodles until they are just slightly undercooked. (al-dente). Drain and set aside.
- In the meantime, In a skillet cook the onion with the butter over medium-low heat until the onion is tender. This should take about 5 minutes or so. Remove from the heat and add to a large bowl.
- Add the peas, mushroom soup, milk, cheese, tuna, parsley, salt, and pepper to the same bowl with the onion. Mix well.
- Add the mixture to the prepared pan and even out the mixture. Sprinkle the top with the reserved topping evenly.
- Bake for 18 to 20 minutes or until the top is golden and bubbly. Remove and let stand 5 minutes before serving.
- You can use whatever style of bread crumbs that you have on hand.
- Add a bit of parmesan with the topping for an extra cheesy flavor.
- If you want the mixture to be a bit more creamy, add more milk or a splash or two of cream.
- If you do not like peas, add green beans or green peppers.
- Don’t have bread crumbs, you can use Ritz crackers instead. Don’t have either, use just grated cheddar cheese.
- You can use any style of noodles that you have on hand if you do not have egg noodles.