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Per serving
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- 1
Heat the oven and make the topping
Preheat your oven to 400°F and spray a 9x13-inch baking dish with nonstick spray. In a small bowl, mix together the breadcrumbs, parmesan cheese, and melted butter until it looks like damp sand. Set it aside — that's your golden crust topping.
- 2
Cook the egg noodles
Cook the egg noodles according to the package directions, aiming for al dente — about 5 to 7 minutes. You don't want them mushy since they'll keep cooking in the oven. Drain them well and spread them into your prepared baking dish.
- 3
Add the filling
Right into the baking dish with the noodles, add the milk, cream of mushroom soup, cream of chicken soup, drained tuna, frozen peas, cheddar cheese, sour cream, parsley, onion powder, garlic powder, pepper, and salt. Give everything a good stir until it's all combined and every noodle is coated in that creamy sauce.
- 4
Top and bake
Sprinkle the breadcrumb topping evenly over the casserole. Bake at 400°F for about 15 minutes, until you can see the edges bubbling and the filling is hot all the way through.
- 5
Broil to finish
Switch the oven to broil on high and let the top go golden brown — just about 1 minute. Don't step away! It can go from perfect to burnt real fast. Pull it out when it looks beautifully crispy, let it rest a couple minutes, and finish with a sprinkle of dried parsley if you like.
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Creamy Tuna Noodle Casserole
Created by: HomeCooking
Ingredients
- 12 oz egg noodles
- 1 1/2 cup milk
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 2 cans (5 oz each) tuna in water, drained
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 tsp dried parsley
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/8 tsp kosher salt
- 1/3 cup breadcrumbs
- 1/3 cup grated parmesan cheese
- 1 tbsp salted butter, melted
Instructions
- Heat the oven and make the toppingPreheat your oven to 400°F and spray a 9x13-inch baking dish with nonstick spray. In a small bowl, mix together the breadcrumbs, parmesan cheese, and melted butter until it looks like damp sand. Set it aside — that's your golden crust topping.
- Cook the egg noodlesCook the egg noodles according to the package directions, aiming for al dente — about 5 to 7 minutes. You don't want them mushy since they'll keep cooking in the oven. Drain them well and spread them into your prepared baking dish.
- Add the fillingRight into the baking dish with the noodles, add the milk, cream of mushroom soup, cream of chicken soup, drained tuna, frozen peas, cheddar cheese, sour cream, parsley, onion powder, garlic powder, pepper, and salt. Give everything a good stir until it's all combined and every noodle is coated in that creamy sauce.
- Top and bakeSprinkle the breadcrumb topping evenly over the casserole. Bake at 400°F for about 15 minutes, until you can see the edges bubbling and the filling is hot all the way through.
- Broil to finishSwitch the oven to broil on high and let the top go golden brown — just about 1 minute. Don't step away! It can go from perfect to burnt real fast. Pull it out when it looks beautifully crispy, let it rest a couple minutes, and finish with a sprinkle of dried parsley if you like.