Tuna Noodle Casserole recipe is a classic for good reason. In this weeknight favorite, flaky tuna and tender egg noodles are mixed with a cheesy creamy sauce and baked under a crumb topping until golden and bubbly.

Ingredients

• 3 cups egg noodles measured dry *approx 6 ounces
• 1 tablespoon butter
• 1 small onion diced
• 2 ribs celery diced
• ⅔ cup frozen peas thawed
• 1 (5 ounce each) can tuna drained
• 1 (10.5 ounce each) can condensed cream of mushroom soup
• ⅓ cup milk
• 1 cup shredded cheddar cheese
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

Crumb Topping

• ½ cup panko bread crumbs
• 1 tablespoon melted butter
• ½ cup shredded cheddar cheese
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

Instructions

• Preheat oven to 425°F. Combine topping ingredients and set aside.
• Boil noodles al dente according to package directions. Drain and rinse under cold water.
• Cook onion and celery in butter until tender, about 5-7 minutes.
• In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Mix well.
• Spread into a 2qt casserole dish and top with crumb topping.
• Bake 18-20 minutes or until bubbly.

Notes

1 cup of dry egg noodles weighs about 2 ounces.