Tuna Noodle Casserole

This Tuna Noodle Casserole recipe is comforting, flavorful, and packed with simple, pantry-friendly ingredients. All made in 30 minutes!

Course Dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 573kcal

Preheat the oven to 400° F. Spray a 9x13-inch baking dish with nonstick cooking spray.
To a bowl add 1/3 cup breadcrumbs, 1/3 cup grated parmesan cheese and 1 Tablespoon melted salted butter. Mix until combined. Set aside.
Cook 12 ounce bag egg noodles according to the package directions. This will take approximately 5-7 minutes. You want to cook this to al dente. Drain the noodles well and add to the baking dish.
To the baking dish add 1 1/2 cups milk, 10.5 ounce can cream of mushroom soup, 10.5 ounce can cream of chicken soup, 2 (5 ounce) cans of tuna, 1 cup frozen peas, 1 cup shredded cheddar cheese, 1/2 cup sour cream (or mayonnaise), 1/2 teaspoon dried parsley, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper and 1/8 teaspoon kosher salt. Mix until combined.
Note: If you prefer, you can mix this all up (including the egg noodles) in a separate large bowl, then pour into the baking dish.
Top with the breadcrumb mixture that you set aside earlier.
Bake for about 15 minutes (you should see the edges bubbling).
Turn the oven to broil on high and brown the top for about 1 minute. Don’t walk away from the oven. You just want the top to be a golden brown so keep a close eye on it.
Remove from the oven and top with some more dried parsley flakes (optional).

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.