The Best Tuna Casserole Recipe

Ingredient for Tuna Casserole

• Egg Noodles: Use wide egg noodles for the best texture and structure.

• Peas: Frozen peas are ideal - they stay firm and keep their bright green color - but canned peas will work in a pinch.

• Tuna: Use canned tuna, well-drained. Chunk light or albacore both work, depending on your preference.

• Condensed Soup: Cream of mushroom or cream of celery soup adds richness and flavor - both are great options.

• Milk: Whole milk provides the creamiest texture, though low-fat or fat-free milk will also do the job.

• Cheddar Cheese: Shredded cheddar melts beautifully. A Mexican or fiesta blend can add a little extra flavor.

• Bread Crumbs: Panko gives a crisp, light topping, but traditional or Italian-seasoned bread crumbs are equally delicious.

• Butter: Use salted butter, melted, to mix with the bread crumbs or drizzle over the top.

• Salt & Pepper: Season to taste to bring all the flavors together.

Instructions

1. Cook the noodles: Boil the egg noodles according to the package directions. Drain well, then return them to the pot.

2. Combine ingredients: Add the peas, tuna, condensed soup, milk, and shredded cheddar to the noodles. Stir until everything is evenly mixed. Season with salt and pepper to taste.

3. Assemble the casserole: Transfer the mixture to a buttered 9×13-inch baking dish, pressing it evenly into the pan.

4. Add the topping: In a small bowl, combine the panko bread crumbs with the melted butter. Sprinkle this mixture evenly over the casserole.

5. Bake: Place in a preheated 375°F oven and bake for 15–20 minutes, or until the casserole is hot, bubbly, and golden brown on top.

Booyah! You just got tuna'd