Tuna Casserole
Our tuna casserole is quick to make and needs only a few simple ingredients. Good thing because this casserole is one your family and friends will ask for over and over again.
Ingredients
- 6 ounces egg noodles cooked
- 1 cup frozen peas
- 10 ounces tuna drained (two 5-ounce cans)
- 10.5 ounces cream of mushroom soup
- 1½ cups shredded mozzarella cheese divided (1¼ cups and ¼ cup)
- ½ teaspoon celery salt
- ¼ teaspoon pepper
- 2 tablespoons fresh parsley chopped (plus more for garnish, if desired)
- ¼ cup bread crumbs
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 350°F and spray your dish with non-stick cooking spray.
- In a large bowl mix together the cooked egg noodles, frozen peas, tuna, mushroom soup, 1¼ cups mozzarella cheese, celery salt, pepper, and parsley.
- Put tuna mixture in a 9×13 casserole dish.
- Bake for 20 minutes, until hot and bubbly.
- While the casserole is baking mix together bread crumbs and melted butter.
- After 20 minutes, remove the casserole from the oven and top with breadcrumbs and remaining ¼ cup mozzarella cheese.
- Return to the oven and bake another 5 to 10 minutes, until bread crumbs had started to brown and the cheese is melted.
- Serve warm.
Notes
Shred your cheese from the block rather than buying pre-shredded for this recipe. Pre-shredded cheese has a coating and doesn’t melt quite as well as freshly shredded cheese.
To test your pasta for al dente, take a bite of the pasta a minute or two before the package instructions indicate it should be done. When you bite into it, and your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.
You can place the tuna in a paper towel or a clean dish towel and wring out even more liquid, this makes for even less excess liquid in your casserole.