Tuna Noodle Casserole with Crispy Topping
Equipment
- Large pot
- Colander
- 9x13 inch baking dish
- Mixing bowl
Ingredients
- 8 ounces egg noodles
- 2 cans (5 ounces each) tuna, drained
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9 by 13 inch baking dish.
- Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until just tender. Drain and return them to the pot.
- Stir the cream of mushroom soup, milk, salt, and pepper into the noodles until evenly combined.
- Add the drained tuna, frozen peas, and half of the shredded cheddar cheese. Mix gently so the tuna stays in chunks.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- In a small bowl, toss the panko breadcrumbs with the melted butter until coated. Sprinkle the remaining cheddar cheese over the casserole, then top with the buttered breadcrumbs.
- Bake for 25 minutes until the topping is golden and the edges are bubbling. Let it rest for 5 minutes before serving.
Notes
Use panko instead of regular breadcrumbs for a lighter, crunchier topping that stays crisp after baking. If you make the casserole ahead, assemble it without the breadcrumb layer and refrigerate up to one day. Add the topping right before baking so it does not turn soggy. Leftovers reheat well in a 350 degree oven for 15 minutes to restore some of the crisp texture.
Course: Main Course
Cuisine: American
Equipment: Large pot, Colander, 9x13 inch baking dish, Mixing bowl
Cuisine: American
Equipment: Large pot, Colander, 9x13 inch baking dish, Mixing bowl