Learn to make my favorite homemade Tuna Casserole with egg noodles, flakes of chunky tuna, and peas in a creamy sauce and a buttery topping made from crispy crunchy cornflakes!
In a large bowl, add the tuna, soup, milk, cheddar cheese, peas, cooked vegetables, cooked noodles and salt and mix together thoroughly.
2 cans tuna, 10.5 ounces Cream of Mushroom soup, ¾ cup milk, 1 cup shredded cheddar cheese, 1 cup peas, salt to taste
Pour into prepared baking dish and spread into an even layer.
In a small bowl, add the crushed cornflakes, cheddar cheese and parsley.
1 cup cornflakes
Pour the melted butter over the mixture and stir until evenly coated.
½ cup shredded cheddar cheese, 2 tablespoons melted butter, 1 cup cornflakes
Sprinkle the topping evenly over the top of the entire casserole.
Bake for 20 minutes or until the topping is golden brown.
Garnish with additional shredded cheese and parsley if desired.
1 tablespoon parsley
Notes
Swap the cornflakes for buttery crackers like Ritz or Club crackers.Swap the peas for frozen cut broccoli.Swap the egg noodles for elbow macaroni or rice.Add 2 tablespoon of parmesan cheese to the toppingAdd a tablespoon of chopped pimento's if desired.Mix in 4 ounces of cream cheese for ½ cup of the shredded cheddar.Use Panko bread crumbs or regular breadcrumbs for topping.Store leftovers in an airtight container in the refrigerator for up to 4 days.Freeze in freezer safe container for up to 2 months. Thaw in the refrigerator. Then place it in a baking dish and reheat at 325° F until heated through. Add additional crumb topping is desired.