Golden Crunch Tuna Casserole

A delightful twist on the classic tuna casserole featuring a golden crunchy topping and rich creamy base - perfect for family dinners and weekday meals.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 cans (10 oz each) of tuna, drained

1 can (10.5 oz) condensed cream of mushroom soup

1 cup milk

1/2 cup mayonnaise

1/2 cup sour cream

1 tablespoon lemon juice

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 teaspoon salt

3 cups cooked egg noodles

1 cup frozen peas

1/2 cup chopped celery

1 cup shredded cheddar cheese

1/2 cup breadcrumbs

2 tablespoons butter, melted

Instructions

1. Preheat the oven to 375°F (190°C).

2. In a large mixing bowl, combine cream of mushroom soup, milk, mayonnaise, sour cream, lemon juice, onion powder, garlic powder, black pepper, and salt.

3. Stir in the drained tuna, cooked egg noodles, peas, celery, and half of the cheddar cheese.

4. Pour the mixture into a greased 9x13 inch baking dish.

5. In a small bowl, mix breadcrumbs with melted butter and remaining cheddar cheese, then sprinkle evenly over the casserole.

6. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the casserole is heated through.

7. Let cool for 5 minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.