Creamy Tuna Noodle Casserole with Peas
Enjoy a comforting classic with this Creamy Tuna Noodle Casserole with Peas Packed with tender noodles, flaky tuna, sweet peas, and a rich, creamy sauce, this dish is the perfect blend of cozy and satisfying.
Ingredients
Base Casserole:
- 12 oz (about 6 cups) egg noodles
- 2 cans (5 oz each) tuna, drained and flaked
- 1 can (10.5 oz) cream of mushroom soup (or homemade white sauce)
- 1 cup milk
- 1 cup frozen peas (thawed slightly)
- 1 cup shredded cheddar cheese (optional, for creaminess)
- ½ cup sour cream (optional, for extra creaminess)
- 1 small onion, finely diced (optional, for flavor)
- Salt and pepper, to taste
Topping:
- 1 cup breadcrumbs (plain or panko)
- 2 tbsp butter, melted
- ¼ cup Parmesan cheese, grated
Instructions
- Cook the noodles: Boil egg noodles according to package directions until al dente. Drain and set aside.
- Mix the sauce: In a large bowl, whisk together cream of mushroom soup, milk, sour cream, and shredded cheddar (if using). Season with salt and pepper.
- Combine ingredients: Stir in tuna, peas, and onion. Add cooked noodles and mix until evenly coated.
- Transfer to baking dish: Pour mixture into a greased 9x13-inch casserole dish.
- Prepare topping: Mix breadcrumbs, Parmesan, and melted butter. Sprinkle evenly on top.
- Bake: Bake at 375°F (190°C) for 25–30 minutes, or until hot, bubbly, and golden on top.
- Serve hot: Garnish with parsley if desired.