Classic Tuna Noodle Casserole with Crispy Topping
Equipment
- Large Pot
- Mixing Bowl
- 9x13 Baking Dish
- Oven
Ingredients
- 8 ounces egg noodles
- 2 cans (5 ounces each) tuna in water, drained
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9x13 baking dish.
- Bring a large pot of salted water to a boil and cook the egg noodles until just tender. Drain and set aside.
- In a large mixing bowl, stir together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
- Add the drained tuna, frozen peas, cooked noodles, and 1 cup of the shredded cheddar cheese to the bowl. Mix gently until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- In a small bowl, combine the panko breadcrumbs, melted butter, and remaining 1/2 cup cheddar cheese. Sprinkle this mixture evenly over the top of the casserole.
- Bake for 25 to 30 minutes until the topping is golden brown and the edges are bubbling. Let it rest for a few minutes before serving.
Notes
For the crispiest topping, press the breadcrumb mixture lightly into the surface before baking so it stays in place when scooped. Leftovers reheat best in a 350-degree oven rather than the microwave to keep the crust from turning soggy. You can assemble the casserole up to a day ahead, add the topping just before baking, and store any extras in an airtight container in the fridge for up to three days.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Mixing Bowl, 9x13 Baking Dish, Oven
Cuisine: American
Equipment: Large Pot, Mixing Bowl, 9x13 Baking Dish, Oven