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Tuna Casserole

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Tuna Casserole is a classic comfort food made with tender pasta, flaky tuna, vegetables, a creamy sauce, and a crispy golden topping. This budget-friendly family favorite is perfect for busy weeknights, meal prep, or potluck dinners.

Ingredients

  • 12 oz egg noodles or other short pasta
  • 2 cans tuna, drained
  • 1 can cream of mushroom soup
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 cup frozen peas
  • 2 celery stalks, diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups shredded cheddar cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup crushed potato chips, panko breadcrumbs, or buttery crackers
  • Fresh parsley, chopped (optional)

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Cook the egg noodles according to the package directions until al dente. Drain and set aside.
  3. Melt the butter in a large skillet over medium heat. Cook the onion and celery for 4–5 minutes until softened, then stir in the garlic and cook for 30 seconds.
  4. In a large bowl, combine the cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper.
  5. Stir in the cooked vegetables, drained tuna, frozen peas, cooked noodles, half of the cheddar cheese, and the Parmesan cheese until evenly coated.
  6. Transfer the mixture to the prepared baking dish.
  7. Sprinkle the remaining cheddar cheese over the top.
  8. Combine the crushed potato chips, breadcrumbs, or crackers with a small amount of melted butter and sprinkle evenly over the casserole.
  9. Bake for 25–30 minutes, or until hot and bubbly with a golden topping.
  10. Let the casserole rest for 5–10 minutes before serving.
  11. Garnish with fresh parsley if desired.

Notes

  • Use cream of celery or cream of chicken soup as an alternative to cream of mushroom.
  • Add broccoli, spinach, mushrooms, carrots, or corn for extra vegetables.
  • A splash of lemon juice brightens the flavor.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Add a splash of milk when reheating to maintain a creamy texture.

Nutrition

Find it online: https://thefamilycooking.com/tuna-casserole-2/