2 cans (5 oz each) tuna in water, drained and flaked
8 oz egg noodles (medium or wide)
1 cup cream of mushroom soup
1 cup shredded sharp cheddar cheese, divided (3/4 cup for filling, 1/4 cup for topping)
1/2 cup frozen peas
1 small yellow onion, finely diced (optional)
2 stalks celery, finely diced (optional)
8 oz fresh mushrooms, sliced (optional)
2 cloves garlic, minced (optional)
1/4 cup sour cream or Greek yogurt (optional)
1 tbsp Dijon mustard (optional)
1/2 cup breadcrumbs (Panko preferred for extra crunch)
2 tbsp butter, melted
1/4 cup fresh parsley, chopped (optional)
Salt and pepper to taste
Instructions
Preheat oven to 375°F and grease a 9×13 inch baking dish.
Cook egg noodles according to package directions, reducing cooking time by 1-2 minutes for al dente texture. Drain thoroughly.
If using, sauté onions and celery in 1 tablespoon butter until softened, about 3-4 minutes. Add mushrooms and garlic, cooking another 3-4 minutes until mushrooms release their moisture.
In a large bowl, combine cream of mushroom soup with sour cream and Dijon mustard if using.
Add drained tuna, cooked noodles, sautéed vegetables if using, frozen peas, and 3/4 cup of cheddar cheese. Season with salt and pepper.
Gently fold everything together until evenly combined.
Transfer the mixture to your prepared baking dish, spreading in an even layer.
In a small bowl, mix breadcrumbs with melted butter until evenly moistened.
Sprinkle remaining 1/4 cup cheddar cheese over the casserole, then evenly distribute the breadcrumb mixture on top.
Bake uncovered for 25-30 minutes until bubbling around edges and golden brown on top.
Let rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Notes
For a make-ahead option, assemble the casserole without baking, cover and refrigerate for up to 24 hours, then bake when ready (add 5-10 minutes to baking time).
To freeze, cool completely, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
Substitute different vegetables like broccoli, corn, or carrots for the peas if preferred.
Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.