Retro Tuna Noodle Casserole
This creamy, crunchy casserole brings back the nostalgia of the 1950s with a modern twist—tender noodles, tuna, veggies, and a golden cracker topping.
Ingredients
- 12 ounces egg noodles
- 2 tablespoons butter
- 1 small onion diced
- 1 cup sliced mushrooms
- 1 cup frozen peas
- 2 5-ounce cans tuna, drained
- 1 10.5-ounce can cream of mushroom soup
- 1/2 cup whole milk
- 1 cup shredded cheddar cheese
- Topping:
- 1 cup crushed buttery crackers
- 2 tablespoons melted butter
- 1/4 cup Parmesan cheese
Instructions
- Cook noodles according to package directions; drain.
- Sauté onions, mushrooms, and peas in butter. Add garlic.
- Stir in soup, milk, tuna, and cheddar. Fold in noodles.
- Pour into a 9x13 dish. Mix crackers, butter, and Parmesan; sprinkle on top.
- Bake at 375°F for 20-25 minutes, until bubbly and golden.