This tuna noodle casserole is the best it's my mom and grandma's recipe! A creamy, cheesy sauce coats egg noodles, dotted with green peas and flake tuna, topped with melty cheesy and buttery breadcrumbs. This classic recipe is rich and creamy, made from scratch but so quick and easy to throw together. No canned soups here! A true budget meal but indulgent at the same time., Step 1 Preheat the oven to 375º. Bring a large pot of salted water to a boil over high heat. Add noodles and cook 2 minutes less than the package directions. Drain and rinse under cool water., Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole, mixing well to ensure even heating. Season the mixture with salt and pepper. Stir the bread crumbs and butter in a small bowl., How to Make Tuna Noodle Casserole. This tuna casserole recipe comes together with about 20 minutes of prep time. You’ll find detailed directions in the recipe card at the bottom of the post, but here’s a quick overview: Boil the noodles. Cook the pasta just until al dente (tender, but with a firm bite)., This tuna noodle casserole is a budget-friendly recipe that tastes like a million bucks. It combines pantry staples like condensed soup, egg noodles and frozen peas with creamy sour cream and bold Parmesan cheese, creating a hearty casserole the whole family will love., Make the Creamy Sauce. Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste..