Easy Tuna Noodle Casserole
Easy Tuna Noodle Casserole is my ultimate comfort food. It's full of cheesy goodness, and topped with a crunchy bread crumb topping.
Servings: 4
Calories: 394kcal
Equipment
- medium saucepan
- 2 quart baking dish
Ingredients
- 1 ½ cups (4 ounces) uncooked medium egg noodles
- 3 Tablespoons (1.5 ounces) unsalted butter, divided
- 10 ½ ounce can cream of mushroom soup, undiluted
- ½ cup chopped onion
- ½ cup chopped celery
- 4 ounces Velveeta Cheese, cut into cubes
- 5 ounce can tuna packed in water, drained well (See Tip 1)
- 1 cup (4 ounces) shredded extra-sharp cheddar cheese (See Tip 2)
- ¼ cup dried breadcrumbs
Instructions
- Preheat oven to 350°F. Spray a 2-quart oven-safe casserole dish with nonstick spray. Set aside.
- Cook noodles in boiling salted water to firm stage, according to package directions. Drain well; set aside.
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add onions and celery; sauté until tender, about 6 minutes. Add soup and Velveeta; cook over medium heat until the cheese is melted, stirring occasionally. Add drained tuna; stir well to combine. Add cooked noodles; stir well to ensure that noodles are well-coated. (See Tip 3)
- Transfer the mixture to the prepared casserole dish. Cover with aluminum foil and bake at 350°F for 20 minutes.
- Remove the foil. Top with shredded cheese and breadcrumbs, and dot with the remaining tablespoon of butter. Return to the 350°F oven for another 15 minutes until the cheese is melted and bubbly and the top is golden brown.
- Yield: 4 servings.
Video
Notes
- I always use tuna packed in water.
- I used extra-sharp cheddar cheese because that's what I had on hand. However, if you prefer a milder cheese, you could also use it.
- This casserole can be prepared in advance up to this point. If desired, cover the casserole with aluminum foil and refrigerate for up to one day. Plan on adding 10 to 15 additional minutes of baking if straight from the refrigerator.
- Variations: Substitute leftover turkey for the tuna and/or add 1 cup of frozen peas to the soup and Velveeta cheese. Proceed as above.
Nutrition
Calories: 394kcal | Carbohydrates: 25g | Protein: 25g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 85mg | Sodium: 1266mg | Potassium: 387mg | Fiber: 2g | Sugar: 4g | Vitamin A: 830IU | Vitamin C: 1.9mg | Calcium: 355mg | Iron: 1.9mg
