Vintage Tuna Noodle Casserole
A classic American tuna noodle casserole made with tender egg noodles, flaky tuna, creamy mushroom sauce, sweet peas, cheddar cheese, and a golden buttery breadcrumb topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
12 oz egg noodles
2 cans (5 oz each) tuna, drained
1 can (10.5 oz) condensed cream of mushroom soup
1 cup milk
1 cup frozen peas
1 cup shredded cheddar cheese
1/2 cup finely chopped onion
1/2 cup sliced mushrooms (optional)
1 cup breadcrumbs or crushed buttery crackers
2 tbsp melted butter
1 tsp garlic powder
1/2 tsp black pepper
Salt to taste
1 tbsp chopped fresh parsley (optional)
Instructions
1. Preheat oven to 375°F.
2. Grease a 9×13-inch baking dish.
3. Cook egg noodles until just tender; drain.
4. Mix soup, milk, onion, garlic powder, and pepper.
5. Fold in tuna, peas, cheese, mushrooms, and noodles.
6. Spread mixture in baking dish.
7. Mix breadcrumbs with melted butter and sprinkle on top.
8. Bake 25–30 minutes until golden and bubbly.
9. Rest 5 minutes, garnish with parsley, and serve.
Notes
Do not overcook the noodles.
Drain tuna well to prevent a watery casserole.
Use crushed buttery crackers for a classic vintage topping.
Add extra cheddar for a cheesier casserole.
Refrigerate leftovers in an airtight container for 3–4 days.
Freeze for up to 2–3 months for best quality.
Reheat until the center reaches 165°F.
Find it online: https://elitesrecipes.com/vintage-tuna-noodle-casserole/