Creamy Tuna Noodle Casserole

This classic tuna noodle casserole is so so creamy. This perfect cozy recipe is made with canned tuna, egg noodles and a crispy Panko topping!

Course Casseroles

Cuisine American

Keyword classic tuna casserole recipe, creamy pasta casserole, tuna casserole, tuna noodle casserole, tuna pasta casserole

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 397kcal

Author Shannah Coe

Preheat oven to 350 degrees. Spray a 9x13 or 9-inch round baking dish with nonstick cooking spray.
In a large bowl, combine sour cream, cream of mushroom or celery soup, and cheese. Stir in mixed vegetables, tuna and noodles. Season with salt and pepper. Put into prepared baking dish.
2/3 cup sour cream, 1 can cream of mushroom or cream of celery soup, 1 cup shredded cheddar cheese, 2 cans chunk light tuna, 1 can mixed vegetables, 2 cups egg noodles, Salt and pepper to taste
Bake in preheated oven for 15 minutes.
Meanwhile, in a small bowl, combine melted butter and panko crumbs. Spread on top of casserole and bake for an additional 10 minutes.
1 cup panko crumbs, 1/4 cup butter

You can substitute thawed mixed vegetables or peas in place of canned.
You can substitute Ritz cracker crumbs or fried onions for the panko crumbs.
The measurement for the egg noodles is pre-cooking. Measure them dry and then cook for 2 minutes less than the package instructions.
The pre-baked casserole can be frozen for up to three months. Thaw completely prior to baking.