Description
This classic tuna noodle casserole recipe is a comforting and easy-to-make dish, perfect for a family meal. It features tender egg noodles, flaky canned tuna, a creamy sauce made with cream of mushroom soup, and a cheesy topping, all baked until golden brown and bubbly.
Ingredients
Scale
- 12 ounces egg noodles
- 2 (5 ounce) cans tuna, drained and flaked
- 1 (10.5 ounce) can cream of mushroom soup
- ½ cup milk
- 1 cup frozen peas, thawed
- ½ cup shredded cheddar cheese
- ¼ cup breadcrumbs (optional, for topping)
- 2 tablespoons butter, melted (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the egg noodles according to package directions until al dente. Drain well.
- In a large bowl, combine the cooked and drained egg noodles, flaked tuna, cream of mushroom soup, milk, and thawed frozen peas. Mix until well combined.
- Spoon the mixture into a 9×13 inch baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- If using, mix the breadcrumbs with the melted butter and sprinkle over the cheese for a crispy topping.
- Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
- Remove from oven and let stand for a few minutes before serving.
Notes
- You can substitute cream of celery or cream of chicken soup for cream of mushroom soup.
- Add a pinch of black pepper or a dash of hot sauce for extra flavor.
- For a richer taste, mix in a tablespoon of mayonnaise or sour cream with the soup.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg