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Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef. Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source. Let’s get cooking!
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Tender egg noodles with flaky tuna and sweet peas, smothered in a creamy sauce makes for a delicious meal any night of the week!
Holly over at Spend With Pennies always has the tastiest recipes, and this one is so easy to put together! You can learn more about Holly here. Please go check her out, and share with me what recipes of Holly’s you’ve tried! I doubled the recipe, so that we would have some leftovers. Since there was almost none left, I guess I should have tripled it, I may try that next time.
For this recipe, I used our 8-Qt. Brilliance Nonstick Stock Pot and my Stone Rectangular Baker With Tray:
Batch Cooking With Hassle-Free Cleanup
When big batches of pasta, soup, stew, or chili are on the menu, reach for this 8-qt. (7.6-L) nonstick stock pot. It’s never been easier to batch cook or prep for family get-togethers and special events. With high-quality nonstick coatings inside and out, this pot releases food effortlessly—and because it’s dishwasher-safe, cleanup is easy.
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Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.
The Stone Rectangular Baker With Tray offers the best of both worlds. The Stone Rectangular Baker and Stone Serving Tray combine the amazing cooking surface and heat retention of our unglazed stoneware with the beauty of our fully glazed stoneware. You can take both the baker and serving tray straight from the microwave, oven, or freezer to your table. When you’re not using it as a lid, the Stone Serving Tray can be used to bake cookies, cook veggies, serve food, or store leftovers in the fridge!
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Let’s jump right in!
Ingredients
For the Topping
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 1 cup cheddar cheese
- 2 tablespoons flat parsley, chopped
For the casserole
- 6 cups wide egg noodles, cooked
- 2 tablespoons butter
- 1 large onion, diced
- 4 stalks celery, diced
- 1 1/3 cup frozen peas, thawed
- 3 5-6 ounces each cans tuna, drained
- 2 10.5 ounces each cans cream of mushroom soup
- 2/3 cup milk
- 2 cups cheddar cheese
- 2 tablespoons flat parsley, chopped
Instructions
Boil water to cook pasta.
Grate cheese.
Combine all ingredients for the topping; set aside.
Dice onion and celery.
Preheat oven to 425°F/220⁰C.
Cook egg noodles al dente, about 5 minutes. Drain, add a drizzle of olive oil to noodles, give a stir, and set aside.
Sauté onion and celery in butter over medium heat for 5 minutes, or until onion is translucent.
Combine onion mixture with cooked noodles, peas, soup, milk, cheese, tuna and parsley.
Pour into 9 x 13 Rectangle Stone, and sprinkle with breadcrumb topping.
Bake for 15-18 minutes, or until topping is nicely browned and casserole is bubbling. Serve immediately.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
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Easy Tuna Casserole – Spend With Pennies (Video)
Equipment
Ingredients
- 6 cups wide egg noodles cooked
- 2 tbsp unsalted butter
- 1 large onion diced
- 4 stalks celery diced
- 1 ⅓ cups frozen peas thawed
- 3 cans tuna, drained 15-18 ounces total
- 2 cans cream of mushroom soup 21 ounces total
- ⅔ cups milk
- 2 cups cheddar cheese grated
- 2 tbsp flat parsley chopped
For the topping
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter melted
- 1 cup cheddar cheese grated
- 2 tbsp flat parsley chopped
Instructions
- Boil water to cook pasta.
- Grate cheese.
- Combine all ingredients for the topping; set aside.
- Dice onion and celery.
- Preheat oven to 425°F/220⁰C.
- Cook egg noodles al dente according to package directions. Drain, add a drizzle of olive oil to noodles, give a stir, and set aside.
- Sauté onion and celery in butter over medium heat for 5 minutes, or until onion is translucent.
- Combine onion mixture with cooked noodles, peas, soup, milk, cheese, tuna and parsley.
- Pour into 9 x 13 Rectangle Stone, and sprinkle with breadcrumb topping.
- Bake for 15-18minutes, or until topping is nicely browned and casserole is bubbling. Serve immediately.
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
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