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Tuna Noodle Casserole

Tuna Noodle Casserole

Comforting Tuna Noodle Casserole with Golden Breadcrumb Topping

This isn't the cafeteria version you remember — rich sour cream and Parmesan elevate the classic combination of tender noodles, flaky tuna, and bright peas. The buttery breadcrumb crust adds the perfect textural contrast to the creamy interior.

AmericanDinnerComfort FoodMeal PrepKid FriendlyOne PotBakingSeafoodFish
Prep15 min
Cook30 min
Total45 min
Servings6
Difficultyeasy

Ingredients

  • 5 cupwide egg noodles, uncooked
  • 1 cupfrozen peas
  • 1 cancondensed cream of mushroom soup, undiluted
  • 1 cupsour cream, full-fat preferred
  • ⅔ cupfreshly grated Parmesan cheese
  • ⅓ cuphalf and half
  • ¼ tspsalt
  • 2 canlight tuna in water, drained and flaked
  • ¼ cupyellow onion, finely chopped
  • ¼ cupgreen bell pepper, finely chopped
  • 4 clovegarlic cloves, minced

TOPPING

  • ½ cupfresh soft bread crumbs
  • 1 tbspbutter, melted

Instructions

  1. Set your oven to 350°F. This moderate temperature ensures the casserole heats through evenly without the edges drying out.
  2. Bring a large pot of salted water to boil and cook the noodles just until al dente — they'll continue cooking in the oven. Drop the peas into the pot during the final minute to quickly blanch them. Drain everything together and set aside.
  3. In a medium skillet over medium heat, cook the onions and bell pepper until they soften and lose their raw bite, about 5 minutes. Add the minced garlic and cook just until fragrant, another 30 seconds — don't let it brown.
  4. In your largest mixing bowl, whisk together the cream of mushroom soup, sour cream, Parmesan, half and half, and salt until smooth. Fold in the flaked tuna and the sautéed vegetables, then gently mix in the noodles and peas until everything is evenly coated.
  5. Spray an 11x7-inch baking dish with cooking spray and transfer the noodle mixture to it, spreading it into an even layer. The surface should look creamy and slightly loose — it will set as it bakes.
  6. Combine the bread crumbs with melted butter in a small bowl, tossing until every crumb is coated. Scatter this mixture evenly over the casserole for a golden, crunchy finish.
  7. Bake uncovered until the sauce is bubbling around the edges and the breadcrumbs are deeply golden, 25 to 30 minutes. Let it rest for 5 minutes before serving — this helps the sauce thicken slightly.
    ⏱ 25 min