How To Make Easy Tuna Casserole
This tuna casserole is cooked in a creamy sauce with peas, mushroom soup, and cheddar, layered with crumb topping, then baked until bubbly.
Preparation: 15 minutes
Cooking: 18 minutes
Total: 33 minutes
Serves:
Ingredients
- 3cupsegg noodles
- 1tbspbutter
- 1small onion,diced
- 2celery stalks,diced
- ⅔cupfrozen peas,defrosted
- 6oztuna,(1 can), drained
- 10½ozcondensed mushroom soup
- ⅓cupmilk
- 1cupcheddar cheese
- 1tbspparsley
For the Crumb Topping:
- ½cuppanko bread crumbs
- 1tbspbutter,melted
- ½cupcheddar
- 1tbspparsley
Instructions
-
Preheat oven to 425 degrees F. Combine topping ingredients and set aside.
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Boil noodles al dente according to package directions. Drain and rinse under cold water.
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Cook onion and celery in butter for about 5 to 7 minutes until tender.
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In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna, and parsley. Mix well.
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Spread into a 2-quart casserole dish and top with crumb topping.
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Bake for 18 to 20 minutes or until bubbly.
Nutrition
- Calories: 342.56kcal
- Fat: 18.52g
- Saturated Fat: 9.87g
- Trans Fat: 0.56g
- Monounsaturated Fat: 4.52g
- Polyunsaturated Fat: 1.84g
- Carbohydrates: 23.97g
- Fiber: 2.01g
- Sugar: 3.58g
- Protein: 20.01g
- Cholesterol: 72.70mg
- Sodium: 280.61mg
- Calcium: 279.01mg
- Potassium: 317.33mg
- Iron: 1.55mg
- Vitamin A: 160.81µg
- Vitamin C: 5.84mg
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