Tuna Noodle Casserole Recipe

This is your new weeknight lifesaver: a creamy, cheesy, quick prep tuna casserole that requires almost no cleanup, thanks to its one-pot method. After all, this dish is the original dump-and-bake dinner. Just stir tuna, cooked noodles, cream of mushroom soup and a few other pantry items in a baking dish, sprinkle with buttered bread crumbs and pop it into the oven. The soup melts into a delicious sauce that brings everything together. And you can customize it in lots of ways. Don't have peas? Try corn! No bread crumbs? Crush some crackers!

Tuna Casserole is right up there with meatloaf and scalloped potatoes when it comes to comfort food. It’s been a family favorite for generations!

Flaky tuna is tossed with egg noodles, peas, celery, and mushroom soup. We top this with a buttery breadcrumb topping and bake it until it’s bubbly.

INGREDIENTS

10 1⁄2ounces cream of chicken soup
1⁄2cup mayonnaise
1⁄4cup milk
1⁄2cup diced yellow onion
1⁄2cup diced celery
6ounces albacore tuna
6ounces cooked egg noodles
1⁄4cup shredded cheddar cheese
salt and pepper

DIRECTIONS

1. Mix the cream of chicken, mayonnaise and milk together in a large bowl.
2. Add the diced celery and onion.
3. Fold in the tuna, followed by the cooked egg noodles and shredded cheddar cheese.
4. Salt and pepper to your taste.
5. Place in a casserole dish. Cook at 375 degrees for about 40-45 minutes, just until the top starts to brown.