Creamy Tuna Casserole
A cozy, family friendly tuna noodle casserole that comes together with simple ingredients and a crisp, golden topping. It is an easy option for busy weeks and works well as a make-ahead or freezer meal.
Ingredients
Ingredients:
Topping:
Instructions
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Heat the oven to 425°F, then lightly grease a medium casserole dish.
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Bring a pot of salted water to a boil and cook the noodles until just tender. Drain and rinse briefly to stop the cooking.
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Melt the butter in a pan, add the onion and celery, and cook until soft and fragrant.
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Mix the noodles, cooked vegetables, peas, tuna, mushroom soup, milk, cheese and parsley in a large bowl until everything is coated.
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Stir the panko, melted butter, extra cheese and parsley together, then sprinkle the mixture over the casserole.
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Bake for 18 to 20 minutes until the top is crisp and the edges are bubbling. Let it rest a few minutes before serving.
Note
This can be made ahead and kept chilled until baking.
It freezes well for up to three months. Reheat until warmed through.
Swap in light cheese or use less butter if you want to reduce calories.
casserole
