Timeless Fright: My 3-Ingredient Classic Tuna Noodle Casserole

Timeless Fright: My 3-Ingredient Classic Tuna Noodle Casserole

Author: Sara Smith Prep Time: 15 minutes
Cook Time: 25 minutes Total Time: 40 minutes
Yield: 4 servings Category: DINNER Cuisine: American Diet: Pescatarian

Ingredients

  • 1 (12 ounce) package egg noodles
  • 2 (5 ounce) cans tuna, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup frozen peas, optional
  • Salt and black pepper to taste
  • 2 tablespoons butter, melted
  • 1/2 cup breadcrumbs, optional
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Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Cook egg noodles according to package directions until al dente. Drain well.
  3. Combine the cooked noodles, drained tuna, cream of mushroom soup, milk, and 1/2 cup of shredded cheddar cheese in a large bowl. Stir in optional frozen peas, seasoning with salt and pepper to taste.
  4. Pour the mixture into the prepared baking dish and spread evenly.
  5. Combine melted butter and breadcrumbs (if using) in a small bowl, then sprinkle over the casserole and top with the remaining cheddar cheese.
  6. Bake for 20 to 25 minutes or until bubbly and cheese is lightly golden brown.
  7. Remove from oven and let stand for a few minutes before serving.

Notes

  1. Leftovers keep well in the fridge for about 3 to 4 days. Can be frozen for up to 2 months.