Description
A comforting and nostalgic tuna casserole that’s easy to prepare and perfect for busy weeknights or potlucks.
Ingredients
Scale
- 2 cans of tuna, drained
- 1 cup of egg noodles
- 1 can of cream of mushroom soup
- 1 cup of frozen peas
- 1/2 cup of milk
- 1 cup of shredded cheddar cheese
- 1/4 cup of breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Begin by cooking the egg noodles according to the package instructions. Once cooked, drain the noodles and set them aside.
- In a large bowl, combine the drained tuna, cooked noodles, cream of mushroom soup, frozen peas, milk, salt, and pepper. Stir everything together until well mixed and everything is coated with the creamy soup.
- Now, stir in half of the shredded cheddar cheese to the mixture, ensuring it’s evenly distributed. Pour this mixture into a greased baking dish, spreading it out evenly.
- Top the casserole with the remaining shredded cheese and sprinkle the breadcrumbs over the top for a lovely crunchy finish. Bake it in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Notes
For a creamier texture, consider adding a dollop of sour cream. Customize with your favorite pasta or veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 30mg