Classic Tuna Noodle Casserole

• •8 oz egg noodles, medium
• •2 cans (5 oz each) canned tuna in water, drained well
• •10.5 oz can cream of mushroom soup
• •0.5 cup milk, whole or 2%
• •1 cup frozen peas, thawed
• •1 large celery stalk, finely diced
• •0.5 small yellow onion, finely diced
• •3 tablespoon unsalted butter
• •1 cup sharp cheddar cheese, shredded
• •0.5 cup panko breadcrumbs
• • to taste salt
• • to taste black pepper, freshly ground

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a 2-quart baking dish (approximately 8x8 or 9x9 inches) with butter or cooking spray.

2. 2

   Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain well and set aside.

3. 3

   While the noodles cook, melt 1 tablespoon of butter in a medium skillet over medium heat. Add the diced onion and celery and sauté for 5-7 minutes, or until softened and translucent. Remove from heat.

4. 4

   In a large mixing bowl, combine the cream of mushroom soup, milk, and a pinch of salt and pepper. Whisk until smooth.

5. 5

   Add the drained tuna, thawed peas, sautéed onion and celery, and cooked egg noodles to the soup mixture. Gently stir until all ingredients are well combined and coated in the sauce. Taste and adjust seasoning if needed.

6. 6

   Pour the noodle mixture into the prepared baking dish, spreading it evenly. Sprinkle the shredded cheddar cheese over the top.

7. 7

   In a small bowl, melt the remaining 2 tablespoons of butter. Add the panko breadcrumbs and toss to coat evenly. Sprinkle the buttered breadcrumbs over the cheese layer.

8. 8

   Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy.

9. 9

   Remove from the oven and let rest for 5-10 minutes before serving. This allows the casserole to set slightly and makes it easier to serve.

Chef's Tips

• 💡For an extra layer of flavor, you can add a pinch of garlic powder or onion powder to the soup mixture.
• 💡If you prefer a richer casserole, use full-fat milk or even a splash of heavy cream.
• 💡To make this dish ahead of time, assemble the casserole (without the breadcrumb topping) and refrigerate for up to 24 hours. When ready to bake, add the breadcrumbs and bake as directed, adding an extra 10-15 minutes to the baking time if baking from cold.
• 💡Feel free to customize with other vegetables like diced carrots, corn, or even a handful of spinach, sautéed before adding to the mix.
• 💡For an even crispier topping, you can briefly broil the casserole for 1-2 minutes at the very end, keeping a close eye on it to prevent burning.