A comforting and creamy tuna noodle bake that's perfect for family dinners.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Cook the egg noodles in a large pot of boiling water according to the package instructions. Drain and set aside.
Cook the noodles al dente as they will continue to cook in the oven.
In the same pot, melt the butter over medium heat. Add the chopped onion and celery, and sauté until softened.
Sautéing the vegetables enhances their flavor and aroma.
Stir in the mayonnaise, evaporated milk, black pepper, and tuna. Mix well to combine.
Ensure the mixture is evenly combined for consistent flavor.
Add the cooked noodles and 1 cup of cheddar cheese to the pot. Stir until the noodles are well coated.
Mix gently to avoid breaking the noodles.
Transfer the mixture to a greased casserole dish and spread evenly.
Greasing the dish prevents sticking and makes cleanup easier.
In a small bowl, combine the breadcrumbs, paprika, and remaining cheddar cheese. Sprinkle this mixture evenly over the casserole.
The topping adds a delightful crunch and color to the dish.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Check the casserole halfway through to ensure even baking.
Let the casserole cool slightly before serving. Enjoy with a side of crusty bread or a fresh salad.
Allowing the casserole to rest helps it set and makes serving easier.
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