Description
A comforting and easy tuna noodle casserole that uses pantry staples and is perfect for any dinner.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook egg noodles according to package directions until al dente. Drain well.
- 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.
- Pour the mixture into the prepared baking dish and spread evenly.
- Combine melted butter and breadcrumbs (if using) in a small bowl, then sprinkle over the casserole and top with the remaining cheddar cheese.
- Bake for 20 to 25 minutes or until bubbly and cheese is lightly golden brown.
- Remove from oven and let stand for a few minutes before serving.
Notes
Leftovers keep well in the fridge for about 3 to 4 days. Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: tuna noodle casserole, easy casserole, comfort food