Description
A comforting and simple tuna casserole that comes together quickly with pantry staples, perfect for a hearty weeknight meal.
Ingredients
Scale
- 8 oz egg noodles
- 2 cans (5 oz each) tuna in water, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup crushed potato chips or breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Cook egg noodles according to package instructions; drain and set aside.
- In a large bowl, combine tuna, cream of mushroom soup, milk, peas, and half of the shredded cheese. Season with salt and pepper.
- Add the cooked noodles to the mixture and stir until well combined.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Sprinkle the remaining cheese and crushed potato chips or breadcrumbs on top.
- Bake uncovered for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let it cool slightly before serving.
Notes
- Substitute cream of mushroom soup with cream of celery or cream of chicken for a different flavor.
- Add chopped onions or mushrooms for extra texture.
- Use gluten-free noodles and breadcrumbs to make it gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 40mg