Easy Tuna Casserole - Spend With Pennies (Video)
Tender egg noodles with flaky tuna and sweet peas, smothered in a creamy sauce makes for a delicious meal any night of the week!
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
Tuna casserole freezes beautifully! To freeze, let cool completely. I like to cut into individual portions, then place in a freezer safe container or bag, and freeze for up to three months.
Thaw individual servings in the refrigerator for 24 hours, then reheat in your Air Fryer or oven at 350°F/175⁰C for 15 minutes, or until heated through.
Nutrition
Calories: 339kcalCarbohydrates: 25gProtein: 22gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 74mgSodium: 697mgPotassium: 338mgFiber: 2gSugar: 3gVitamin A: 753IUVitamin C: 10mgCalcium: 257mgIron: 2mg
Tried this recipe?Let us know how it was!