Delicious classic recipes never go out of style. Now and forever, comfort food favorites are what we crave. I mean, think of how easily you start to drool at the thought of a tender, juicy pot roast cooked all day in the slow cooker? One of the retro dishes we love in our family is a Classic Tuna Noodle Casserole recipe.
Why This is the Best Tuna Noodle Casserole
This casserole is super easy, perfect for a busy weeknight and something the whole family will love. Serve it with a simple fall salad and it's a perfect and complete dinner.
Tuna Noodle Casserole Ingredients
My tuna noodle casserole has the classic ingredients your mom probably used in hers:
Condensed cream of mushroom soup
For a splash of green, I have always used peas in mine as well. Plus, I've added a crunchy breadcrumb topping that elevates what I ate as a kid.
Pro Tip for Making Tuna Noodle Casserole
If you don't like to use canned condensed soups, make your own instead! This simple recipe for homemade cream of mushroom soup is great because it allows you to control the ingredients and keep them on hand at all times, for tuna noodle casserole and your other favorite casserole recipes.
Tuna Noodle Casserole
1 pound egg noodles
4 (5-ounce) cans tuna, drained well
1 (10-ounce) bag frozen peas
2 cans condensed cream of mushroom soup
1 cup milk
½ cup panko breadcrumbs
2 tablespoons butter, melted
1 teaspoon dried parsley
salt and pepper
Preheat oven to 400°F.
Grease 9x13 baking dish.
Cook noodles according to package directions.
Combine noodles, tuna, soup, milk, peas, salt and pepper.
Transfer to baking dish.
In a small dish combine melted butter and breadcrumbs.
Sprinkle over top.
Sprinkle with parsley.
Bake for 25-30 minutes until slightly browned and heated through.