Tuna Casserole

Mary Philio

By
@SweetSugarChef

I was looking for a good tuna casserole recipe. I didn't have the usual cream of mushroom soup or frozen peas, so I used the Progresso soup I had and canned peas. For that added crunch, I used Panko crumbs for the topping.
The ultimate in comfort food.


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Comments:

Serves:

6-8

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

1/2 large
onion, chopped
2 medium
celery stalks, chopped
1/2 c
butter, divided
1 (12-oz) pkg
wide egg noodles
2 can(s)
tuna, drained
1 can(s)
progresso creamy mushroom soup
1 can(s)
sweet peas
1 c
cheddar cheese, shredded
1/2 c
parmesan cheese, shredded
1/2 c
panko bread crumbs, italian flavored

Directions Step-By-Step

1
Cook egg noodles according to package directions. Drain. Pour into casserole dish, add 4 TBL. butter.

Preheat oven to 400.
2
Melt 2 TBL. butter in skillet. Saute onions and celery until tender-crisp. Add soup and tuna. Mix well and remove from heat.
3
Pour over noodles; mix well. Add cheddar cheese and stir until well blended. Add peas and mix in gently.
4
Melt remaining 2 TBL. butter in dish. Add panko crumbs and mix well. Sprinkle on top of casserole. Top with parmesan cheese.
5
Bake 30 minutes until heated through and panko crumbs are browned.

About this Recipe

Course/Dish: Pasta, Casseroles
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #tuna, #Casserole