A delightful twist on the classic tuna casserole, this recipe features a creamy and cheesy sauce paired with tender noodles and a crispy topping.
Preheat your oven to 350°F.
Preheating ensures even cooking from the start.
Cook the egg noodles in a large pot of boiling salted water until al dente, then drain.
Don't overcook the noodles as they will continue to cook in the oven.
In a mixing bowl, combine the tuna, celery, onion, green chilies, cheddar cheese, mayonnaise, milk, and garlic powder.
Mix thoroughly to ensure even distribution of flavors.
Fold the cooked noodles into the mixture until well coated.
Gently fold to avoid breaking the noodles.
Transfer the mixture to a greased baking dish and spread evenly.
Use a spatula to smooth the top for even baking.
Sprinkle the breadcrumbs and paprika evenly over the top.
For extra flavor, mix the breadcrumbs with a bit of melted butter before sprinkling.
Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.
Check halfway through to ensure even browning.
Let the casserole cool for a few minutes before serving.
Cooling allows the casserole to set and makes serving easier.
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