Description
Classic Tuna Noodle Casserole is made with simple ingredients, and straightforward instructions. It’s the perfect dish to whip up when you’re craving some homestyle goodness.
Ingredients
Scale
- 15-ounces solid white albacore tuna in water, drained
- 12-ounces wide egg noodles
- 15-ounces cream of mushroom soup, plus more if needed
- 1 1/2 sticks butter, divided
- 1/2 white or yellow onion, diced
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 3/4 cup Panko breadcrumbs
- 2 tablespoons fresh chopped parsley
- Optional: frozen peas (for added color and nutrients)
Instructions
- Preheat the oven to 350°F (175°C).
- Begin by draining the canned tuna and setting it aside.
- Cook the egg noodles according to 1/2 of the time required, according to the package instructions. Drain and set aside.
- In a pan, melt 1 stick of butter over medium heat. Add the diced onions and crushed red pepper flakes. Sauté until the onions are softened.
- In a mixing bowl, combine the drained tuna, cream of mushroom soup, salt and black pepper.
- Stir in the melted butter and onions mixture until well combined.
- Add the cooked egg noodles to the tuna mixture, gently folding until the noodles are fully coated.
- In a separate microwave-safe bowl, melt the remaining butter. Stir in the panko breadcrumbs and fresh parsley, until they are evenly coated.
- Line a casserole dish with butter.
- Transfer the tuna noodle mixture into the dish, spreading it out evenly.
- Sprinkle the buttered breadcrumbs over the top of the casserole.
- Cover the casserole dish with aluminum foil and bake in the preheated oven for 30-35 minutes.
- Afterwhich, remove the foil and broil the for an additional 2-3 minutes, or until the top is golden brown and crispy.
- Serve hot and ENJOY!
Notes
- Canned tuna in water works best in this recipe.
- Drain the tuna, well.
- Salt the water for the noodles.
- Cook the egg noodles to about 1/2 of the required time on the package.
- Typically, I cook the entire package of noodles (16-ounces), just in case I need to add a bit more.
- Adjust the crushed red pepper according to your preference, or even eliminate.
- Add frozen peas, if you desire.
- If the mixture seems to dry after adding the noodles, stir in a touch more cream of mushroom soup.
- Too wet, add in the extra noodles.
- Easily substitute the panko with crushed crackers or crushed potato chips.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Easy
- Cuisine: Seafood