Tuna Noodle Casserole is one of those casserole staples that many remember from childhood (perhaps not with the fondest of memories). We think it’s time to give it another try. You just might be surprised at how tasty it is.
How do I make the egg noodles?
The trick to getting this meal in the oven quickly is to start boiling water for the egg noodles before you prep anything else. Once the egg noodles are cooked the dish mixes together quickly and will be baking in no time. Cooking the egg noodles to al dente then draining ensures you don’t end up with mushy noodle casserole. And yes, feel free to use gluten-free egg noodles. Just make sure you mix them with the remaining ingredients quickly before they turn to a clumpy mess.
How can I save a little time making dinner?
While the water is boiling and noodles are cooking, you can preheat the oven, prepare the tuna fish by draining it and either make or open the can of condensed cream of mushroom soup, measure out the other ingredients and prepare the breadcrumb topping so everything is ready to be mixed together when the noodles are done.
My tip for less mess and dishes is to hold off on mixing things together until the noodles are drained and put back into the pan they cooked in. Mix everything in that same pot then pour into a casserole dish to avoid a bigger mess.
What kind of condensed cream of mushroom soup should I use?
You can use canned condensed soup from the grocery store but we recommend using our Homemade Condensed Cream of Mushroom Soup recipe. It takes the flavor up a notch with just a few minutes extra work.
When do I add the topping?
I’ve found that it saves time to mix the topping and spread it over the casserole before putting it in the oven because then all I need to do is take the foil off the casserole mid-way through the bake to brown the top. Then I can clean up the kitchen (or relax for a bit) while the casserole is baking.Print
- 4 oz. wide egg noodles (about 4 cups dry)
- 1 can (10 and 1/2 oz.) condensed cream of mushroom soup or this homemade recipe
- 1 cup frozen green peas
- 2 cans or packets tuna in water, drained (about 5 ounces each)
- 1 cup shredded cheddar
- 1 Tbsp. butter, melted
- 1/2 cup panko breadcrumbs
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- Cook egg noodles per instructions on the package.
- Preheat oven to 400°F.
- In a 2-quart casserole dish, stir together the soup, peas, tuna, shredded cheddar and cooked egg noodles.
- In a small bowl, mix together the melted butter, breadcrumbs, salt, pepper and garlic powder. Sprinkle evenly over the casserole dish.
- Cover dish with aluminum foil. Bake covered for 20 minutes. Uncover and bake for an additional 5 minutes to brown the breadcrumbs.