Tuna Melt Casserole
Warm, cheesy, and bursting with nostalgic flavor, this Tuna Melt Casserole is the ultimate comfort food made for busy weeknights or cozy family dinners. Featuring tender egg noodles, flaked canned tuna, and a creamy blend of mayonnaise, sour cream, and cheddar cheese, this dish delivers all the beloved elements of a classic tuna melt in casserole form. A hint of lemon juice and garlic powder brighten the rich flavors, while the crunchy, golden panko breadcrumb topping adds irresistible texture. Finished with melted mozzarella and optional parsley for a fresh pop of color, this easy-to-make bake goes from oven to table in just 45 minutes. Perfectly satisfying and crowd-pleasing, this tuna noodle casserole is a timeless recipe that you’ll want to revisit again and again.
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Recipe Information
Ingredients
- 12 oz egg noodles
- 2 5-oz cans canned tuna, drained
- 1 cup mayonnaise
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 0.5 cup diced white onion
- 0.5 cup diced celery
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons butter
- 1 cup panko breadcrumbs
- 1 cup shredded mozzarella cheese
- 2 tablespoons parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. 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, mayonnaise, sour cream, 1 1/2 cups of the shredded cheddar cheese, diced onion, diced celery, lemon juice, garlic powder, salt, and pepper. Mix until well combined.
Gently fold in the cooked egg noodles until evenly coated with the tuna mixture.
Pour the mixture into the prepared baking dish and spread it out evenly.
In a small saucepan, melt the butter over medium heat. Add the panko breadcrumbs and stir until they are golden brown, about 2-3 minutes.
Sprinkle the toasted breadcrumbs evenly over the casserole. Then, top with the remaining 1/2 cup of shredded cheddar cheese and the shredded mozzarella cheese.
Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 5.9 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 511 mg | 39% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 294 mg | 6% | |
*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.
