Real Recipes From Real Home Cooks ®

tuna casserole

(1 rating)
Recipe by
Mary Philio
Montgomery, TX

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 rating)
yield 6 -8
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For tuna casserole

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

How To Make tuna casserole

  • 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.