Egg noodles and flaked tuna combined with peas and celery in a creamy sauce, topped with a crispy breadcrumb crust.
Serve alongside a simple green salad or steamed broccoli to round out the meal. Add 1 cup of sliced mushrooms sautéed with the onion and celery, or substitute the frozen peas with frozen mixed vegetables for added color and nutrition.
Cover tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 3 days before serving.
Ingredients
Scale
Measurement units
- 12 oz wide egg noodles
- 2 cans solid white albacore tuna in water (5 oz each)
- 1 can condensed cream of mushroom soup (10.5 oz)
- 1 cup sour cream
- 1 cup whole milk
- 1 cup frozen peas
- 1 ½ cup shredded sharp cheddar cheese
- 1 small yellow onion
- 2 stalks celery
- 2 cloves garlic
- 5 tablespoons unsalted butter
- 1 teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup plain breadcrumbs or crushed Ritz crackers
Ingredients
Scale
Measurement units
- 12 oz wide egg noodles
- 2 cans solid white albacore tuna in water (5 oz each)
- 1 can condensed cream of mushroom soup (10.5 oz)
- 1 cup sour cream
- 1 cup whole milk
- 1 cup frozen peas
- 1 ½ cup shredded sharp cheddar cheese
- 1 small yellow onion
- 2 stalks celery
- 2 cloves garlic
- 5 tablespoons unsalted butter
- 1 teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup plain breadcrumbs or crushed Ritz crackers
Instructions
Preheat oven and prepare baking dish
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with nonstick cooking spray or butter.
Equipment
- 9x13-inch baking dish
Cook the egg noodles
Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions, but reduce the cooking time by 2 minutes so they are just underdone — they will finish cooking in the oven. Drain the noodles and set aside.
Equipment
- large pot
- colander
Sauté the aromatics
While the noodles cook, finely dice the yellow onion and celery, and mince the garlic. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion and celery and sauté for 4 to 5 minutes until softened. Add the garlic and cook for 1 more minute, stirring constantly, until fragrant.
Equipment
- large skillet
- knife
- cutting board
Prepare the tuna
Drain the tuna cans thoroughly and flake the tuna with a fork, removing any large chunks.
Equipment
- fork
Mix the sauce
In a large mixing bowl, whisk together the cream of mushroom soup, sour cream, and milk until smooth and well combined.
Equipment
- large mixing bowl
- whisk
Combine the filling
Add the sautéed vegetables, flaked tuna, frozen peas, 1 cup of shredded cheddar cheese, Worcestershire sauce, onion powder, garlic powder, salt, and pepper to the bowl. Stir to combine.
Equipment
- large mixing bowl
Fold in the noodles
Add the drained egg noodles to the bowl and fold everything together gently until the noodles are evenly coated in the sauce.
Equipment
- large mixing bowl
- spatula
Fill the baking dish
Transfer the mixture to the prepared baking dish and spread it into an even layer.
Equipment
- 9x13-inch baking dish
- spatula
Prepare the breadcrumb topping
Melt 3 tablespoons of butter in a small bowl or saucepan. Add the breadcrumbs and stir until evenly coated. Mix in the remaining 0.5 cup of shredded cheddar cheese.
Equipment
- small bowl or saucepan
Top the casserole
Sprinkle the breadcrumb and cheese topping evenly over the entire surface of the casserole.
Bake the casserole
Bake uncovered in the preheated oven for 25 to 30 minutes, until the casserole is bubbling around the edges and the topping is golden brown.
Equipment
- oven
Rest before serving
Remove from the oven and allow the casserole to rest for 5 minutes before serving. This helps the sauce set slightly for easier portioning.
Tomorrow's Meal
Crispy Tuna Noodle Cakes
Cold casserole pressed into patties, pan-fried until golden and crunchy outside with creamy center
You'll need to pick up:
Neutral oil for fryingLemon wedgesFresh parsley
Quick overview:
- 1.Cut cold casserole into 3-inch square portions
- 2.Press each portion firmly into a patty about 1/2-inch thick
- 3.Heat 1/4 inch oil in skillet to 350°F
- 4.Fry patties 3-4 minutes per side until golden brown and crispy
- 5.Drain on paper towels, serve hot with lemon and fresh parsley
Before you cook
Cook notes
- • Cover tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 3 days before serving.
- • The casserole can be fully assembled and refrigerated (unbaked) up to 24 hours in advance. Add the breadcrumb topping just before baking.
- • Add 1 cup of sliced mushrooms sautéed with the onion and celery, or substitute the frozen peas with frozen mixed vegetables for added color and nutrition.
- • Serve alongside a simple green salad or steamed broccoli to round out the meal.
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