The BEST Creamy Tuna Casserole (Easy From-Scratch Sauce)

First, preheat your oven to 425°F. In a small bowl, combine the panko bread crumbs, melted butter, the second entry of shredded cheddar cheese, and the second entry of parsley. Toss everything together with a fork until the crumbs are evenly moistened and clumpy. Set this aside.

Bring a large pot of salted water to a boil and cook your egg noodles just until al dente. Drain the noodles and rinse them under cold water to stop the cooking process immediately.

While the noodles cook, melt the first entry of butter in a skillet over medium heat. Add the diced onion and celery and cook, stirring occasionally, until softened and fragrant (about 5 to 7 minutes).

In a large mixing bowl, add the cooked and drained noodles, the sautéed onion and celery mixture, thawed frozen peas, cream of mushroom soup, milk, the first entry of shredded cheddar cheese, and the first entry of parsley. Finally, add the well-drained canned tuna. Gently fold all ingredients together until just combined.

Transfer the mixture into a 2-quart casserole dish, spreading it into an even layer. Sprinkle the panko topping you prepared earlier evenly over the entire surface.

Place the casserole dish into your preheated oven. Bake for 18 to 20 minutes, until the filling is hot and bubbling and the panko topping is a beautiful golden brown. Let it rest for a few minutes before serving.