My mother taught me how to make this easy Tuna Casserole first when she started teaching me how to cook. A classic comfort dish, it’s simple and great for those who are busy. If you haven’t tried a tuna casserole in a while, my mother’s version is the best, made with noodles and topped with a crunchy panko breadcrumb topping.
Preheat oven to 425°F. Lightly grease a 9×13-inch casserole dish.
Cook egg noodles according to package, drain, and set aside.
Melt the butter. Light cook the onion (and celery if using) until translucent.
In a large bowl, combine onion mixture, thawed peas, tuna, mushroom soup, milk, cheese, and noodles.
Pour mixture into the prepared 9×13-iparnch casserole dish.
Combine Panko, Parmesan cheese, parsley, and melted butter in a small bowl. Sprinkle mixture on top.
Bake uncovered for approximately 18 to 20 minutes, until cheese is bubbly and top is golden brown.
