Easy Tuna Casserole

The Dinner Table

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Tuna casserole is cheesy, creamy, and decadent. In fact, it’s hard to imagine that such a dish could be Lent-appropriate. It’s full of tasty cheese and veggies, and the buttery breadcrumb topping. It certainly isn’t something you should be eating every night. However, it’s high in calcium and potassium and tastes amazing.
  • 3 cups egg noodles
  • 1 tablespoon butter
  • 1 small onion diced
  • 2 stalks celery diced
  • ⅔ cup frozen peas defrosted
  • 1 can tuna (150 grams), drained
  • 300 grams condensed mushroom soup
  • ⅓ cup milk
  • 1 cup cheddar cheese
  • 1 tablespoon parsley

Crumb Topping

  • ½ cup panko bread crumbs
  • 1 tablespoon butter melted
  • ½ cup cheddar cheese
  • 1 tablespoon parsley


  • Preheat oven to 200 degC.
    Combine topping ingredients and set aside.
  • Boil noodles al dente according to package directions.
  • Drain and rinse under cold water.Cook onion and celery in butter until tender, about 5-7 minutes.
  • In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Mix well.
  • Spread into a 2 litre casserole dish and top with crumb topping.
  • Bake 18-20 minutes or until bubbly.

Toss a simple caesar salad to round out the entire meal