Quick, hearty, and simple, this classic old-fashioned tuna casserole is filled with tender egg noodles, cheese, peas, and tuna -- your family will love it!
- 6 oz egg noodles cooked
- 1 cup frozen peas
- 2 cans tuna drained (5 oz each)
- 1 10.5-ounce can cream of mushroom soup
- 1.5 cups shredded mozzarella cheese divided (1 ¼ cups and ¼ cup)
- ½ tsp celery salt
- ¼ tsp pepper
- 2 T fresh parsley chopped (plus more for garnish, if desired)
- ¼ cup bread crumbs
- 2 T butter melted
Preheat the oven to 350 degrees and spray your dish with non-stick cooking spray.
In a large bowl mix together the cooked egg noodles, frozen peas, tuna, mushroom soup, 1 ¼ cups mozzarella cheese, celery salt, pepper, and parsley.
Put tuna mixture in a 2qt casserole dish. A 9x9 baking dish will work as well.
Bake for 20 minutes, until hot and bubbly.
While the casserole is baking mix together bread crumbs and melted butter.
After 20 minutes, remove the casserole from the oven and top with breadcrumbs and remaining ¼ cup mozzarella cheese.
Return to the oven and bake another 5-10 minutes, until bread crumbs had started to brown and the cheese is melted.