Tuna Casserole with Egg Noodles
A classic baked tuna casserole made with tender egg noodles, peas, creamy mushroom soup, and tuna, finished with a buttery breadcrumb layer that turns crisp and golden in the oven.
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Ingredients
For the casserole:
- 2 cans 5 ounces each chunk light tuna, thoroughly drained
- 1 cup whole milk brought to room temperature
- 1 can 15 ounces peas, drained well
- Freshly ground black pepper to taste
- 2 cups prepared egg noodles equivalent to approximately 4 ounces uncooked
- 1 can condensed cream of mushroom soup
- Kosher salt to taste
For the topping:
- 1/3 cup plain dry breadcrumbs; panko may also be used for a crunchier texture
- 2 tablespoons unsalted butter melted
Instructions
- Heat the oven to 400°F. Cook the egg noodles according to the package instructions, then transfer them to a colander and drain thoroughly. Rinse briefly under cold water to halt the cooking process and help prevent the noodles from becoming overly soft during baking.
- Place the dry breadcrumbs in a small bowl and pour in the melted unsalted butter. Stir until the crumbs are uniformly coated and have a texture similar to damp sand. Reserve the mixture for the topping.
- Add the cooked egg noodles, drained tuna, drained peas, condensed cream of mushroom soup, and room-temperature whole milk to a large mixing bowl. Stir until the ingredients are fully combined and the mushroom soup is evenly incorporated throughout the mixture. Season as desired with kosher salt and freshly ground black pepper.
- Lightly grease a 9 × 13-inch baking dish. Spoon the tuna and noodle mixture into the prepared dish and distribute it in an even layer. Bake uncovered at 400°F for 20 minutes, or until thoroughly heated and beginning to bubble around the edges.
- Carefully remove the baking dish from the oven. Scatter the buttered breadcrumb mixture evenly across the surface of the casserole. Return the dish to the oven and continue baking for 5 minutes, until the topping develops a crisp, golden-brown finish.
Notes
Whole milk should be at room temperature before it is mixed into the casserole. Freshly ground black pepper provides a more pronounced flavor than pre-ground pepper. Plain dry breadcrumbs work well for the topping, while panko can be substituted when a more noticeably crisp texture is preferred.