Description
A comforting and classic Tuna Noodle Casserole, perfect for busy weeknights. This dish combines tender noodles, creamy sauce, and flaky tuna, topped with a crispy breadcrumb crust.
Ingredients
Scale
- 8 ounces egg noodles
- 2 cans (5 ounces each) tuna, drained
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup frozen peas
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the drained tuna, cream of mushroom soup, frozen peas, milk, and half of the cheddar cheese. Mix well.
- Add the cooked egg noodles to the bowl and stir until everything is evenly combined. Season with salt and pepper to taste.
- Transfer the mixture into a greased 9×13 inch baking dish.
- In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the casserole.
- Top with the remaining cheddar cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.
- Let cool for a few minutes before serving.
Notes
- You can add additional vegetables like bell peppers or corn for extra flavor and nutrition.
- For a crunchier topping, broil for an additional 2-3 minutes after baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 15
- Saturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 20
- Cholesterol: 35
Keywords: Tuna Noodle Casserole, easy casserole recipe, comfort food, tuna recipes, weeknight dinner