Curried Tuna Noodle Casserole
Transform your weeknight dinner routine with this Curried Tuna Noodle Casserole—a flavor-packed twist on a classic comfort food. Featuring tender egg noodles tossed in a creamy, cheesy sauce seasoned with aromatic curry powder, this dish brings bold, unexpected flair to your table. Loaded with hearty chunks of tuna, sweet pops of peas, and sautéed onions for added depth, every bite is a satisfying balance of savory and spice. Topped with a crispy blend of panko breadcrumbs and Parmesan cheese, this casserole is baked to golden perfection in just 30 minutes. Ideal for busy families, this easy-to-make recipe combines simple pantry staples into an irresistibly flavorful meal, perfect for weeknights or meal prepping.
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Recipe Information
Ingredients
- 12 oz egg noodles
- 2 cans canned tuna, drained
- 1 can cream of mushroom soup
- 1.5 cups milk
- 1.5 cups sharp cheddar cheese, shredded
- 1 medium yellow onion, finely chopped
- 1 cup frozen peas
- 2 tbsp unsalted butter
- 2 tsp curry powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup panko breadcrumbs
- 0.5 cup parmesan cheese, grated
- 1 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Bring a large pot of salted water to a boil and 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 until translucent, about 3 minutes.
Stir in the curry powder, salt, and black pepper, cooking for another 30 seconds to bloom the spices.
Add the cream of mushroom soup and milk to the skillet, stirring until smooth and fully combined. Let the mixture heat through for 2 minutes.
Fold in the shredded cheddar cheese, drained tuna, and frozen peas. Stir until the cheese has melted and the mixture is creamy.
Add the cooked noodles to the skillet and toss gently to coat them evenly with the sauce. Transfer the mixture to the greased casserole dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs, grated parmesan cheese, and olive oil. Mix until the breadcrumbs are coated.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.6 g | 179% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 7505 mg | 326% | |
| Total Carbohydrate | 389.9 g | 142% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 51.8 g | ||
| Protein | 168.2 g | 336% | |
| Vitamin D | 15.1 mcg | 76% | |
| Calcium | 2512 mg | 193% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2332 mg | 50% | |
*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.
