Preheat the oven to 425°F, and lightly grease a 2.5 quart baking dish. Combine the ingredients for the breadcrumb topping, then set aside.
¾ cup panko breadcrumbs, ½ cup sharp cheddar cheese, 2 tablespoons unsalted butter, 1 tablespoon freshly chopped parsley
Cook the egg noodles until they are al dente, drain, and set aside.
12 ounces egg noodles
In a medium skillet, melt the butter over low to medium heat. Add the onions and celery. Cook until they begin to soften (about 5 minutes), then remove from heat
2 tablespoons unsalted butter, 1 cup white onion, ¼ cup celery
In a large bowl, combine the cooked noodles, onions, celery, peas, tuna, soup, milk, and shredded cheese. Place the mixture in the 2.5 quart baking dish. Top with the breadcrumb topping.
1 cup frozen peas, 10 ounces tuna, 10 ½ ounces cream of mushroom soup, 1 cup milk, 1 ½ cups sharp cheddar cheese
Bake for 15-18 minutes or until the casserole is golden brown and bubbly. Serve hot.
Notes
The calories listed are an approximation based on the ingredients and a serving size of 1 cup of the tuna casserole recipe. Actual calories will vary. The dish can be stored in your fridge, in a sealed container, for up to 3 days.