Quick, hearty, and simple, this classic old-fashioned tuna casserole is filled with tender egg noodles, tuna, creamy mushroom soup and cheese that your whole family will love.
- 6 ounces egg noodles, cooked
- 1 cup frozen peas
- 10 ounces tuna, drained (two 5-ounce cans)
- 10.5 ounces cream of mushroom soup
- 1½ cups shredded mozzarella cheese, divided (1¼ cups and ¼ cup)
- ½ teaspoon celery salt
- ¼ teaspoon pepper
- 2 tablespoons fresh parsley, chopped (plus more for garnish, if desired)
- ¼ cup bread crumbs
- 2 tablespoons butter, melted
Preheat the oven to 350°F and spray your dish with non-stick cooking spray.
In a large bowl mix together the cooked egg noodles, frozen peas, tuna, mushroom soup, 1¼ cups mozzarella cheese, celery salt, pepper, and parsley.
Put tuna mixture in a 9x13 casserole dish.
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 to 10 minutes, until bread crumbs had started to brown and the cheese is melted.
- Shred your cheese from the block rather than buying pre-shredded for this recipe. Pre-shredded cheese has a coating and doesn’t melt quite as well as freshly shredded cheese.
- To test your pasta for al dente, take a bite of the pasta a minute or two before the package instructions indicate it should be done. When you bite into it, and your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.
- You can place the tuna in a paper towel or a clean dish towel and wring out even more liquid, this makes for even less excess liquid in your casserole.
Calories: 335kcalCarbohydrates: 30gProtein: 24gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 75mgSodium: 912mgPotassium: 315mgFiber: 3gSugar: 2gVitamin A: 648IUVitamin C: 11mgCalcium: 179mgIron: 2mg