Tuna Noodle Casserole with Peas and Mushrooms
Bring comfort to your table with this Tuna Noodle Casserole with Peas and Mushrooms a creamy, hearty, and budget-friendly classic the whole family will love! Made with tender noodles, flaky tuna, sweet peas, and savory mushrooms all baked in a rich, velvety sauce, this easy casserole is perfect for busy weeknights or cozy dinners.
Ingredients
- For the Casserole Base
- 12 oz (340 g) egg noodles
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced
- 1 cup frozen peas (no need to thaw)
- 2 cans (5 oz / 142 g each) tuna, drained and flaked
- 1 can (10.5 oz / 298 g) cream of mushroom soup
- 1 cup milk (whole or 2%)
- ½ cup sour cream
- 1 cup cheddar cheese, shredded
- ½ teaspoon dried thyme (optional)
- Salt u0026 pepper, to taste
- For the Topping
- 1 cup panko breadcrumbs (or regular breadcrumbs)
- 2 tablespoons unsalted butter, melted
- ¼ cup Parmesan cheese, grated
- ½ teaspoon paprika (optional, for color)
Instructions
- Step 1: Cook the Noodles : Bring a large pot of salted water to a boil.Cook egg noodles until al dente (about 1–2 minutes less than package directions). Drain and set aside.
- Step 2: Sauté Vegetables : In a large skillet, melt 2 tablespoons butter over medium heat.Add onion and cook for 2–3 minutes until softened.Add garlic and mushrooms; cook until mushrooms release moisture and turn golden (about 5–6 minutes). Season lightly with salt, pepper, and thyme.
- Step 3: Make the Creamy Sauce : Reduce heat to low.Stir in cream of mushroom soup, milk, and sour cream.Add cheddar cheese and stir until melted.Taste and adjust seasoning as needed.
- Step 4: Combine u0026 Assemble : Preheat oven to 375°F (190°C). In a large mixing bowl, combine cooked noodles, sauce mixture, tuna, and peas.Transfer mixture to a greased 9x13-inch baking dish.
- Step 5: Add Topping : In a small bowl, mix panko breadcrumbs, melted butter, Parmesan, and paprika. Sprinkle evenly over casserole.
- Step 6: Bake : Bake uncovered for 20–25 minutes, or until bubbly and topping is golden.Let rest for 5 minutes before serving.