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tuna noodle casserole with cheese crumb topping

(3 ratings)
Recipe by
Megan Flores
Chicago, IL

I've played with tuna casserole since I can remember. I took what I knew from my mother's classic version with the potato chip topping and made it my own. This is what I came up with. My fiance isn't a big tuna noodle casserole lover, but he loves this one. This dish can be modified with reduced-fat soup, reduced-fat cheese, and light tuna. Other variations include Panko/cheese crumbs or old-fashioned crumbled potato chips.

(3 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For tuna noodle casserole with cheese crumb topping

  • 12 oz
    wide egg noodles
  • 1 1/2 c
    milk
  • 2 can
    cream of mushroom soup (10.5 oz each)
  • 6 oz
    tuna, well-drained
  • 1 c
    thinly sliced mushrooms
  • 1 c
    frozen peas
  • 1 Tbsp
    salt
  • 1 Tbsp
    garlic powder
  • 1 tsp
    black pepper
  • 1 1/2 c
    plain bread crumbs
  • 1 c
    shredded cheddar
  • 1/4 c
    melted butter

How To Make tuna noodle casserole with cheese crumb topping

  • 1
    Preheat oven to 350 degrees F. Fill a pot with water. Bring to a boil. Add noodles and boil for 6 minutes.
  • 2
    While the water is boiling, work on the sauce and topping. In a medium bowl, combine milk, cream of mushroom soup, tuna, mushrooms, frozen peas, salt, garlic powder, and black pepper. Consistency should be creamy, but not extremely thick. Set aside.
  • 3
    In another bowl, add plain bread crumbs, cheese, and melted butter. Using a fork, mix until slightly moist.
  • 4
    Drain noodles. Return to the pot.
  • 5
    Pour the sauce over the noodles and mix. If it appears too thick, add 1 Tbsp of milk at a time to slightly thin the sauce.
  • 6
    Pour noodles and sauce into a 9x13 inch baking dish.
  • 7
    Sprinkle cheese crumb topping over the noodles.
  • 8
    Bake for 10 minutes until cheese crumb topping is golden brown. Do not cook for more than 15 minutes or the casserole will become dry.

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