Tuna Noodle Casserole w/ Cheese Crumb Topping

Megan Hampton

By
@GourmetMommy

I've played with Tuna Casserole since I can remember..taking what I know from my Mother's classic version with the Potato chip topping and making it my own. This is what I came up with! My Fiance isn't a huge Tuna Noodle Casserole lover, but he loves this one!

***Disclaimer - 99% of the dishes represented by the photographs are shot with a Pro SLR camera and owned by me. The appearance of the dishes are an accurate result of my recipes, and are usually taken immediately after the dish is completed. Please feel free to use my photos as a guide in achieving perfect results when you make the dishes, as well as share any changes you might have made to the recipe to personalize it, as I might be interested in giving it a try!


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Comments:

Serves:

4-6

Prep:

10 Min

Cook:

25 Min

Ingredients

12 oz
bag wide egg noodles

SAUCE

1 1/2 c
milk
2 can(s)
condensed cream of mushroom soup
2 can(s)
well drained tuna (3 oz)
1 c
thinly sliced mushrooms
1 c
frozen peas
1 Tbsp
salt
1 Tbsp
garlic powder
1 tsp
black pepper

CRUMB TOPPING

1 1/2 c
plain bread crumbs
1 c
shredded cheddar
1/4 c
melted butter

Directions Step-By-Step

1
Preheat oven to 350





Fill dutch oven with water up to about 1 in from the top for your noodles. Bring water to boil. While waiting for water to boil begin working on your sauce and topping.





In a medium bowl, combine all Sauce ingredients. Consistency of soup should be creamy, but not extremely thick. Set aside. Add your noodles to the boiling water and boil at a rolling boil for about 6 minutes.





In another medium bowl, add plain bread crumbs and cheese. Melt butter in microwave until it is completely liquified. Using a fork, mix melted butter into crumb/cheese mixture. Mix until the mixture becomes slightly moist. Ditch the fork and go hands in! Make sure the butter is distributed evenly through the crumb mix. Remember..it should still appear somewhat dry. You should still be able to sprinkle it on with your fingers.





Drain noodles..and return back to dutch oven. Pour Sauce mixture over noodles and mix together. If it appears too thick, you can add a tbsp of milk at a time to give it a little bit more moisture. Add noodles/sauce to 9x13 baking dish. Sprinkle cheese crumb on until noodles are completely covered with a thin layer. Put in oven for about 10 minutes until cheese crumb is golden brown. Don't cook for more than 15 minutes..you don't want your casserole to become dry!





This dish can be modified with Reduced fat Soup, Reduced fat cheese and Light Tuna. Other variations I've used for toppings include Panko/Cheese Crumb, and the old fashioned Crumbled potato chips on top. This is my favorite though!





Enjoy!

About this Recipe