Tuna noodle casserole is a classic comfort food, and Michael and I both enjoy this recipe from his mom. Unlike some versions, this simple recipe only requires two dishes — a pot to boil the noodles and a pan to bake the casserole. The creamy sauce has a sour cream base that tastes delicious with the tuna and peas.
Easy tuna noodle casserole
By Jane and Michael’s Gourmet Extravaganza
- 8 ounces of egg noodles
- 1 1/2 cups of frozen peas
- 2 cans of tuna, well drained (10-12 oz, depending on the brand)
- 1 1/2 cups (12 oz) dairy sour cream
- 3/4 cup milk
- 1 1/2 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp butter
- 1/4 cup of Panko bread crumbs
- 1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees. Cook the egg noodles according to package directions. When there are 3-4 minutes of cook time remaining, add the frozen peas to the pasta water. When the noodles are finished cooking, drain. Add the tuna, sour cream, milk, salt, and pepper and mix well. Transfer the mixture to a 3 quart baking dish.
Melt the butter and mix with the bread crumbs and Parmesan cheese. Sprinkle over the top of the casserole. Bake uncovered for 20-25 minutes (until the peas are cooked through and the topping is browned). Let cool for 5-10 minutes before serving. Enjoy!