The Easiest Tuna Noodle Casserole Ever (A 1950s Classic)

Prepare the topping by mixing panko breadcrumbs, shredded cheddar cheese, and parsley in a bowl. Stir to combine.

Dice the carrots, celery, and onion into roughly the same size pieces for uniform cooking.

Bring a pot of water to a boil, adding a generous amount of salt. Cook the wide egg noodles according to package directions.

In a skillet, melt some butter and add the diced onion, celery, and carrot. Sauté for about 5 minutes until slightly tender, stirring to ensure even cooking.

In a bowl, combine drained tuna, sautéed vegetables, a can of cream of mushroom soup, milk, peas, and a mixture of cheddar, mozzarella, and parmesan cheese. Add Pam's prep all-purpose seasoning and mix well.

Once the noodles are cooked, drain them and stir them into the mixture in the bowl.

Prepare an 8x8 baking dish by rubbing melted butter around the bottom and edges with a paper towel or brush to prevent sticking.

Pour the mixture into the prepared baking dish, ensuring to fill all corners. Spread the topping evenly over the casserole.

Equipment Needed

Spice Level: