Tuna Casserole

Course Main Course

Cuisine American

Keyword casserole

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 307kcal

Author Emma Chapman

Ingredients

6 ounces egg noodles
10 ounces tuna 2 cans
3 cloves garlic
½ cup frozen peas
1 can condensed cream of mushroom soup
½ cup milk
¾ cup cheddar cheese
⅛ teaspoon cayenne
salt and pepper
2 slices bread
1 tablespoon butter

Instructions

Cook the egg noodles to al dente or just undercooked, then drain. They will cook a little more during baking, so you don’t want to over boil them.
In a large mixing bowl, stir together the drained tuna, minced garlic, peas, condensed soup, milk, grated cheese, cayenne and a little salt and pepper.
Then stir in the cooked noodles.
Spread in a greased 8×8 square baking dish.
Toast the bread in the toaster or toaster oven. Finely chop or pulse in a food processor.
Stir in the melted butter. Spread the breadcrumbs over the casserole.
Bake at 400°F (204°C) for 18-20 minutes. Cover with aluminum foil for the first half of baking so the breadcrumbs don’t over toast or burn.

Notes

While I usually use canned tuna "solid white in water," you can use other kinds like chunk light in water or tuna stored in oil. It won’t change the recipe much, just the final fat content of the dish.

I usually use cheddar cheese but other kinds would work well too, like pepper jack would add some heat.

You can absolutely add more herbs or spices to this recipe like onion powder, garlic salt, chives, etc. We always made this fairly straightforward in my house growing up, so that’s what this recipe reflects, but feel free to make it your own.

If you don’t want to make your own breadcrumbs from two slices of bread, you could substitute 2/3 cup Panko breadcrumbs instead. I like the texture of making my own, plus it’s an easy way to use up leftover bread.

Nutrition