Description
A comforting tuna noodle casserole featuring creamy mushroom sauce, tender egg noodles, and a crispy breadcrumb topping.
Ingredients
Scale
- 8 ounces egg noodles
- 2 cans (5 ounces each) tuna in water, drained
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the egg noodles according to package instructions; drain when they reach al dente.
- Combine the cooked noodles, drained tuna, cream of mushroom soup, milk, frozen peas, and half of the cheddar cheese in a large bowl.
- Season generously with salt and pepper, mixing well.
- Pour the mixture into a greased 9×13 inch baking dish.
- Mix the breadcrumbs with melted butter in a small bowl.
- Sprinkle the breadcrumb mixture over the casserole and add the remaining cheddar cheese on top.
- Bake for 25-30 minutes, until golden brown and bubbly.
- Cool slightly before serving.
Notes
For make-ahead options, assemble the casserole a day in advance and refrigerate. If freezing, allow it to cool completely before storing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 35mg
Keywords: tuna, noodle casserole, comfort food, creamy, quick meal