Tuna Noodle Casserole Recipe

Preheat your oven to 425°F (220°C).

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

In a skillet, melt butter over medium heat. Add diced onion and celery. Cook for 5–7 minutes until tender and fragrant.

In a large bowl, mix cooked noodles, sautéed vegetables, thawed peas, drained tuna, soup, milk, cheese, and parsley. Stir gently to combine.

Transfer the mixture to a greased 2-quart baking dish.

In a small bowl, combine panko breadcrumbs, melted butter, cheddar cheese, and parsley. Sprinkle evenly over the casserole.

Bake for 18–20 minutes or until the casserole is bubbly and the topping is golden brown. Let rest for a few minutes before serving.