When you’re short on time but craving something warm, cheesy, and satisfying, this easy tuna noodle casserole is the perfect comfort food. It’s budget-friendly, quick to prepare, and packed with protein, making it ideal for weeknight dinners. Loved by both kids and adults, this baked dish combines pantry staples into one hearty, oven-ready meal your whole family will love. Great for anyone searching for easy casserole recipes, quick dinners, or healthy comfort food ideas.
Servings: Serves 6
Prep & Cook Time: 35 minutes
Ingredients
3 cups egg noodles
1 tablespoon butter
1 small onion, diced
2 stalks celery, diced
2/3 cup frozen peas
2 (6 oz each) cans tuna, drained
1 (14 oz) can condensed cream of mushroom soup
1 cup milk
1 cup cheddar cheese, grated
1 tablespoon parsley, finely chopped
For the Topping
1 cup panko breadcrumbs
2 tablespoons butter, melted
1/2 cup cheddar cheese, grated
1 tablespoon parsley, finely chopped
Preparation
Preheat your oven to 400°F and lightly grease an 8×8-inch baking dish.
Cook the noodles, boiling them for 2 minutes less than the package instructs. Drain and rinse.
In a skillet over medium-high heat, melt the butter and sauté the diced onion and celery for 5-7 minutes, until tender.
In a large bowl, mix together the noodles, sautéed veggies, peas, tuna, condensed soup, milk, cheese, and parsley.
Transfer the mixture into the prepared baking dish.
In a separate bowl, combine the breadcrumbs, melted butter, and remaining cheese.
Sprinkle the breadcrumb topping over the casserole and bake for about 20 minutes, or until golden and bubbling.
Let it rest for 5 minutes before serving. Garnish with parsley if desired.
Nutritional Benefits and Dietary Insights
This casserole delivers a satisfying balance of protein from the tuna and cheese, as well as carbohydrates from the noodles, making it ideal for energy and fullness. The peas and celery add a touch of fiber and freshness. It contains dairy and gluten, so it may not be suitable for individuals with lactose intolerance or celiac disease, but can be adapted with plant-based alternatives and gluten-free noodles.
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