Easy Tuna Noodle Casserole

4.8 from 5 votes

Easy Tuna Noodle Casserole is my ultimate comfort food. It's full of cheesy goodness, and topped with a crunchy bread crumb topping.

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Course: Main Course

Cuisine: American

Servings:

Calories: 394kcal

1 ½ cups (5 ounces) uncooked medium egg noodles
3 Tablespoons unsalted butter divided
10 ½ ounce can cream of mushroom soup, undiluted
½ cup chopped onion
½ cup chopped celery
4 ounces Velveeta Cheese
5 ounce can tuna packed in water, drained well
¾ cup (3 ounces) shredded Cheddar cheese (I use Extra Sharp, but the choice is yours)
3 Tablespoons dried breadcrumbs

Preheat oven to 350° F.
Cook noodles in boiling salted water to firm stage, according to package directions. Drain well; set aside.
In a heavy saucepan, melt 2 tablespoons butter over medium heat. Sauté onions and celery until tender, about 6 minutes. Add soup and Velveeta cheese; 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.
Transfer to a greased 2-quart oven proof casserole dish. Top with shredded cheddar cheese and bread crumbs. Dot with remaining tablespoon of butter.
Bake uncovered at 350° F for 25 to 30 minutes, or until bubbly and golden brown.
Yield: 4 servings.

Variations: Substitute leftover turkey for the tuna and/or add 1 cup of frozen peas to the soup and Velveeta cheese. Proceed as above.