Tuna Casserole
Creamy and comforting Tuna Casserole made with tender pasta, flaky tuna, mushrooms, peas, and melted cheese, finished with a golden crispy breadcrumb topping. A simple and satisfying meal for lunch or dinner.
Ingredients
For The Casserole
- 300 g egg noodles or pasta
- 2 cans tuna in water drained
- 2 tbsp butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 200 g mushrooms sliced
- 1 cup frozen peas
- 1 can 400 g cream of mushroom soup
- ½ cup milk
- ½ cup sour cream
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp paprika
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
For The Topping
- ½ cup breadcrumbs
- 2 tbsp grated Parmesan cheese
- 1 tbsp melted butter
- 1 tbsp chopped fresh parsley optional
Instructions
- Preheat the oven to 190°C (375°F). Lightly grease a baking dish.
- Cook the egg noodles or pasta in salted water according to the package instructions until just tender. Drain and set aside.
- Melt the butter in a large skillet over medium heat.
- Add the chopped onion and mushrooms. Cook for 4–5 minutes until softened.
- Add the minced garlic and cook for another 30 seconds.
- Stir in the cream of mushroom soup, milk, and sour cream until smooth.
- Add salt, black pepper, oregano, and paprika. Stir well and simmer gently for 2–3 minutes.
- Add the drained tuna, frozen peas, cooked noodles, cheddar cheese, and mozzarella cheese. Mix gently until everything is well combined.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- In a small bowl, combine the breadcrumbs, Parmesan cheese, and melted butter.
- Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake for 20–25 minutes, until the casserole is hot and bubbling and the top is golden brown.
- Remove from the oven and let it rest for 5 minutes.
- Garnish with fresh parsley, if desired, and serve warm.