Cheesy Tuna Noodle Casserole
Classic comfort food meets irresistible cheesy goodness in this Cheesy Tuna Noodle Casserole! Brimming with tender egg noodles, flaky tuna, and sweet green peas, this recipe is brought together with a creamy, flavorful sauce made from cream of mushroom soup, milk, and a touch of garlic powder. Topped with a golden layer of sharp cheddar cheese and crunchy panko breadcrumbs, this baked casserole delivers a delightful medley of textures in every bite. Perfect for busy weeknights, this family-friendly dish comes together in under an hour and makes for hearty leftovers that taste just as good the next day. Serve it alongside a crisp green salad for a complete meal that everyone will love. Whether you're craving nostalgic flavors or a quick and easy dinner, this cheesy tuna noodle casserole is a must-try!
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Recipe Information
Ingredients
- 12 oz egg noodles
- 2 5-oz cans canned tuna (packed in water, drained)
- 1 10.5-oz can cream of mushroom soup
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup frozen green peas
- 1 small yellow onion (finely chopped)
- 2 tbsp unsalted butter
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp olive oil (optional, for breadcrumbs)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened.
Stir in the cream of mushroom soup, milk, garlic powder, salt, and black pepper. Mix well to create a creamy sauce.
Add the drained tuna, green peas, and 1 1/2 cups of shredded cheddar cheese to the sauce. Stir until the cheese has melted and everything is well combined.
Gently fold the cooked egg noodles into the mixture until evenly coated.
Transfer the noodle mixture to the prepared baking dish and spread it out evenly.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.
In a small bowl, toss the panko breadcrumbs with the olive oil (if using) for extra crispness, and then sprinkle them over the cheese layer.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Nutrition Facts
Calories |
2452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.9 g | 178% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 5554 mg | 241% | |
| Total Carbohydrate | 193.2 g | 70% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 36.3 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 2260 mg | 174% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1501 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
