Tuna Casserole

Mary Philio


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.

★★★★★ 1 vote
15 Min
30 Min


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


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

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