Easy Tuna Casserole: The Beloved Weeknight Classic
The classic tuna casserole is the ultimate comfort food. This recipe delivers a rich, creamy mushroom sauce with tender egg noodles and savory tuna, all topped with a crispy panko-Parmesan crust. Perfect for a busy weeknight or a cozy family dinner.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baked Casserole
- Cuisine: American
Ingredients
1 (12-ounce) package wide egg noodles
1 tbsp unsalted butter
1 large yellow onion, finely diced
1 cup finely sliced celery
2 (10.5-ounce) cans cream of mushroom soup
1 cup whole milk
1 tsp Dijon mustard
1/2 tsp freshly ground black pepper
1/4 tsp kosher salt
2 (5-ounce) cans tuna in water, drained well and flaked
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
2 tbsp unsalted butter, melted
Instructions
1. Cook egg noodles al dente. Preheat oven to 350 Fahrenheit.
2. Sauté onion and celery in 1 tbsp butter until soft (8–10 minutes).
3. Stir in mushroom soup, milk, mustard, salt, and pepper. Bring to a gentle simmer, then remove from heat.
4. Drain noodles. Add noodles and flaked tuna to the sauce. Fold gently to combine.
5. Transfer mixture to a 9×13 baking dish.
6. Combine panko, Parmesan, and 2 tbsp melted butter; sprinkle over the top.
7. Bake for 25–30 minutes until bubbling and topping is golden brown and crisp.
8. Rest for 5–10 minutes before serving.
Notes
To avoid a mushy texture, ensure the egg noodles are cooked only until al dente.
Squeeze the canned tuna very dry before adding it to the mixture.
If the mix looks too dry before baking, add an extra quarter cup of milk.
Store leftovers in the refrigerator for up to four days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Find it online: https://www.flavourrecipe.com/easy-tuna-casserole/