Tuna Casserole

Shannon Irish
I love to cook, because seriously who wants to take four kids to a restaurant? All kidding aside, I love to try to new foods and my family is usually pretty open to my ideas.
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Updated: 3/9/2023
Serves: 6 Save

Ingredients (13)

  • 3 cups egg noodles
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 stalks celery, diced
  • ⅔ cup frozen peas, defrosted and drained of all liquid
  • 1 6-oz can tuna in water, drained
  • 9 oz condensed mushroom soup
  • 1 cup almond milk
  • 1 ½ cup cheddar cheese, shredded
  • 2 tablespoon parsley
  • ½ cup panko breadcrumbs
  • 1 tablespoon butter (melted)
  • 1 tablespoon parsley, chopped

Directions

  1. Preheat the oven to 425°F.
  2. In a small bowl, combine 1 tbsp of the chopped parsley, ½ cup of the shredded cheddar cheese, all panko breadcrumbs, and the melted butter to create the topping. Mix together and set aside.
  3. Boil noodles according to package directions for al dente (slightly undercooked as they will cook more in the casserole.) Drain and rinse noodles under cold water.
  4. Cook onion and celery in butter until tender, roughly 6 minutes.
  5. In a large bowl combine noodles, onion/celery mixture, peas, soup, almond milk, cheese, tuna and parsley. Mix well.
  6. Spread into a casserole dish and add topping mixture.
  7. Bake for 20 minutes or until bubbly.

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