Description
This classic Tuna Casserole recipe is a comforting and easy-to-make dish that is perfect for a family dinner. Creamy and delicious, this casserole is a satisfying meal that will please everyone at the table.
Ingredients
Scale
Main Ingredients:
- 12 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 cans (5 ounces each) tuna, packed in water, drained and flaked
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 cup crushed butter crackers or panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the noodles: Boil salted water and cook egg noodles until al dente. Drain and set aside.
- Sauté onion and garlic: In a skillet, sauté onion in butter until softened. Add garlic and cook until fragrant.
- Combine ingredients: In a bowl, mix noodles, onion-garlic mixture, peas, tuna, soup, milk, cheese, and thyme. Season with salt and pepper.
- Assemble casserole: Spread mixture in baking dish.
- Add topping: Mix crushed crackers with melted butter and sprinkle over casserole.
- Bake: Bake for 20-25 minutes until bubbly and golden brown. Let stand before serving.
Notes
- Add sautéed mushrooms or celery for extra veggies.
- For a lighter version, use Greek yogurt instead of some of the soup and cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 660mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
