A comforting and heartwarming casserole featuring tender egg noodles, flaky tuna, and a rich, creamy sauce topped with crunchy breadcrumbs, perfect for family dinners.
Originating in mid-20th century America, this dish is a nostalgic favorite often seen at family tables and potlucks.
8 oz egg noodles
2 tbsp unsalted butter
1 small onion, diced
1 stalk celery, diced
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup whole milk
1 cup frozen peas
2 cans (5 oz each) tuna, drained
1 cup shredded cheddar cheese
1/2 cup breadcrumbs
Salt and black pepper to taste
Cooking spray
1. Preheat your oven to 375°F. Grease a 9x13-inch baking dish with cooking spray.
2. Cook the egg noodles according to package directions until al dente. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the onion and celery and sauté until soft.
4. Stir in the condensed cream of mushroom soup and milk, mixing until smooth.
5. Add peas, tuna, and cheese to the mixture, stirring until the cheese has melted.
6. Combine the tuna mixture with the cooked noodles in the baking dish, mixing well.
7. Sprinkle breadcrumbs evenly over the top.
8. Bake in the preheated oven for 20-25 minutes or until the top is golden and the casserole is bubbly.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat individual portions in the microwave or the entire dish in a 350°F oven until heated through.
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