tuna casserole
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.
prep time
15 Min
cook time
30 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1/2 large onion, chopped
- 2 medium celery stalks, chopped
- 1/2 cup butter, divided
- 1 (12-oz) package wide egg noodles
- 2 cans tuna, drained
- 1 can progresso creamy mushroom soup
- 1 can sweet peas
- 1 cup cheddar cheese, shredded
- 1/2 cup parmesan cheese, shredded
- 1/2 cup panko bread crumbs, italian flavored
How To Make tuna casserole
-
Step 1Cook egg noodles according to package directions. Drain. Pour into casserole dish, add 4 TBL. butter. Preheat oven to 400.
-
Step 2Melt 2 TBL. butter in skillet. Saute onions and celery until tender-crisp. Add soup and tuna. Mix well and remove from heat.
-
Step 3Pour over noodles; mix well. Add cheddar cheese and stir until well blended. Add peas and mix in gently.
-
Step 4Melt remaining 2 TBL. butter in dish. Add panko crumbs and mix well. Sprinkle on top of casserole. Top with parmesan cheese.
-
Step 5Bake 30 minutes until heated through and panko crumbs are browned.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Category:
Casseroles
Tag:
#Quick & Easy
Keyword:
#tuna
Keyword:
#Casserole
Ingredient:
Fish
Method:
Bake
Culture:
American
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