Description
This Creamy Tuna Noodle Bake is a comforting and hearty casserole featuring tender egg noodles coated in a rich, creamy sauce made from cream of mushroom soup, mayonnaise, and sour cream. Flaked tuna, cheddar, and Parmesan cheeses add depth and flavor, topped with a crispy buttery breadcrumb crust. Perfect for an easy family dinner that’s both satisfying and flavorful.
Ingredients
Scale
Tuna and Pasta
- 2 cans (5 oz each) tuna in water or oil, drained and flaked
- 12 oz egg noodles (or any pasta of your choice)
- 1 tablespoon olive oil (if using tuna in water)
Sauce
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese (divided)
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Topping
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 2 tablespoons butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or casserole dish with cooking spray or butter to prevent sticking and ensure even baking.
- Cook the Noodles: Cook the egg noodles according to the package directions until al dente. Drain well and, if using tuna packed in water, toss the noodles with 1 tablespoon of olive oil to keep them from sticking together.
- Make the Sauce: In a large mixing bowl, combine the cream of mushroom soup, mayonnaise, sour cream, garlic powder, onion powder, and half of the shredded cheddar cheese. Stir the mixture until smooth and well blended. Season with salt and pepper to your preference.
- Add the Tuna: Gently fold the drained, flaked tuna into the prepared sauce mixture, making sure the tuna is evenly distributed without breaking it up too much.
- Combine Noodles and Sauce: Add the cooked noodles to the tuna sauce mixture and stir carefully until all the noodles are well coated with the creamy mixture.
- Assemble the Bake: Pour the tuna and noodle mixture evenly into the prepared baking dish. Sprinkle the remaining shredded cheddar cheese and the grated Parmesan cheese uniformly over the top.
- Prepare the Topping: In a small bowl, mix the breadcrumbs with the melted butter thoroughly. Evenly sprinkle this breadcrumb mixture over the cheese layer on the casserole for a crunchy topping.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the casserole is hot and bubbly, and the topping is golden brown and crispy.
- Serve: Allow the casserole to cool for a few minutes after baking to set. Serve warm on its own or accompanied by a fresh salad or steamed vegetables for a complete and balanced meal.
Notes
- Using panko breadcrumbs will provide a lighter, crunchier topping.
- Tuna packed in oil will add extra flavor and richness; if using tuna in water, adding olive oil to noodles prevents them from sticking.
- You can substitute cream of mushroom soup with cream of celery or cream of chicken soup if preferred.
- Adding vegetables like peas or diced celery can enhance nutrition and texture.
- For a lower-fat version, substitute sour cream and mayonnaise with Greek yogurt.
- Make sure not to overcook the noodles during boiling as they will continue cooking in the oven.
