1-Getting started with this tuna noodle casserole is straightforward and fun, especially if you’re new to home cooking. Begin by preheating your oven to 425°F, which sets the stage for a bubbly, golden finish. We’ll walk through each step in detail, ensuring even beginners can create a meal that’s full of flavor and texture.

2-First, boil the 3 cups of dry egg noodles until they’re al dente, then drain and rinse them with cold water to stop the cooking process. This step, which takes about 5 minutes, keeps the noodles from getting mushy later. Next, in a pan, melt 1 tablespoon of butter and cook the 1 small diced onion and 2 ribs of diced celery until they’re tender, roughly 5 to 7 minutes for that fresh crunch.

3-Once your veggies are ready, grab a large bowl and mix in the cooked noodles, onion and celery mixture, ⅔ cup thawed frozen peas, 1 can of drained tuna, 1 can of condensed cream of mushroom soup, ⅓ cup milk, 1 cup shredded cheddar cheese, and 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley. Stir everything until it’s well combined, creating a creamy base that’s hard to resist.

4-Assembling and Baking Spread the mixture evenly into a 2-quart casserole dish, then prepare the crumb topping by combining ½ cup panko bread crumbs, 1 tablespoon melted butter, ½ cup shredded cheddar cheese, and 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley. Sprinkle this topping over the casserole for a crispy finish.

5-Bake the dish for 18 to 20 minutes until it’s bubbly and the top is golden. Let it cool slightly before serving to 6 people, making it a perfect family-sized meal. For dietary adaptations, simply swap in gluten-free noodles or vegan cheese as needed, keeping the steps the same for ease.