Jazzed Up Tuna Casserole
Elevate your comfort food game with this mouthwatering Jazzed Up Tuna Casserole, a modern twist on the classic favorite! Packed with tender egg noodles, flaky tuna, and a creamy blend of sour cream, cream of mushroom soup, and melty cheddar cheddar cheese, this casserole gets an extra burst of flavor from garlic, onions, and a vibrant mix of peas and carrots. The golden panko breadcrumb topping, flavored with melted butter and a hint of paprika, adds the perfect crispy finish. Quick to prepare and baked to bubbly perfection, this easy dinner recipe serves up nostalgia with a gourmet flair. Perfect for busy weeknights or cozy family dinners, this comforting dish is sure to delight!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 12 ounces egg noodles
- 2 cans canned tuna, drained and flaked
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1.5 cups frozen peas and carrots
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 0.5 teaspoons paprika
- 0.5 teaspoons black pepper
- 1 teaspoon salt
- 2 tablespoons parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the drained canned tuna, cream of mushroom soup, sour cream, milk, 1.5 cups of shredded cheddar cheese, frozen peas and carrots, chopped onion, minced garlic, black pepper, and salt. Mix well to combine.
Gently fold the cooked egg noodles into the mixture until evenly coated.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs, melted butter, and paprika. Stir until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Top the breadcrumbs with the remaining 0.5 cup of shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.
Remove from the oven and let it rest for 5 minutes before serving.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1139 mg | 50% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 10.8 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 460 mg | 35% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 425 mg | 9% | |
*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.
