Cheesy Tuna Casserole
Cook
35 mins
Prep Time
20 mins
Total Time
55 mins
Serves
6
Ingredients
- 12 oz wide egg noodles
- 2 cans (5 oz each) tuna in water, drained
- 1 can (10.75 oz) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup frozen peas
- 1/2 cup diced celery
- 1/4 cup diced onion
- 2 tablespoons butter
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
Kitchen Tools Needed:
- Large pot for noodles
- Colander
- Large skillet
- Large mixing bowl
- 9x13-inch baking dish
- Measuring cups and spoons
- Whisk
- Wooden spoon
Steps
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
- Cook the Noodles: Boil egg noodles according to package directions until al dente. Drain well and set aside.
- Sauté Vegetables: In a large skillet, melt butter over medium heat. Add celery and onion, cooking for 3-4 minutes until softened.
- Make the Sauce: In a large mixing bowl, combine cream of mushroom soup, sour cream, mayonnaise, garlic powder, salt, and pepper. Whisk until smooth.
- Combine Ingredients: Add cooked noodles, drained tuna, sautéed vegetables, frozen peas, and 1½ cups of cheddar cheese to the sauce. Mix gently until everything is well coated.
- Assemble Casserole: Transfer mixture to prepared baking dish and spread evenly. Top with remaining ½ cup cheddar cheese, then sprinkle panko breadcrumbs over the cheese. Dust with paprika.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and golden brown on top.
- Finish & Serve: Let cool for 5 minutes, then garnish with fresh parsley before serving.
Macros:
Total Calories: 465
Carbs: 40g
Proteins: 22g
Fats: 20g