Tuna Noodle Casserole with Crispy Topping
Equipment
- Large Pot
- Colander
- Mixing Bowl
- 9x13 Baking Dish
- Oven
Ingredients
- 8 ounces egg noodles
- 2 (5-ounce) cans tuna, drained
- 1 (10.5-ounce) can cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and grease a 9x13 baking dish. Cook the egg noodles in a large pot of boiling water until al dente, then drain them well.
- In a mixing bowl, stir together the cream of mushroom soup, milk, salt, and black pepper until smooth. Add the drained tuna, frozen peas, and half of the shredded cheddar cheese.
- Fold the cooked noodles into the bowl and mix until the noodles are evenly coated with the sauce.
- Spread the mixture into the prepared baking dish and sprinkle the remaining shredded cheddar cheese over the top.
- Combine the panko breadcrumbs with the melted butter in a small bowl, then scatter this mixture evenly across the surface of the casserole.
- Bake for 20 to 25 minutes until the topping turns golden and the edges bubble.
Notes
Assemble the casserole without the topping earlier in the day and add the buttered panko right before it goes into the oven to keep the crunch. Leftovers store well in the fridge for up to three days and reheat best in a 350°F oven so the topping regains some crispness.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Colander, Mixing Bowl, 9x13 Baking Dish, Oven
Cuisine: American
Equipment: Large Pot, Colander, Mixing Bowl, 9x13 Baking Dish, Oven