Description
A comforting Tuna Noodle Casserole with creamy sauce, tender noodles, and a crunchy topping, perfect for family dinners.
Ingredients
Scale
- 8 ounces egg noodles
- 2 cans (5 ounces each) tuna, drained
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1/2 cup grated 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 in salted boiling water until al dente, then drain.
- In a large mixing bowl, combine cooked noodles, drained tuna, cream of mushroom soup, milk, peas, and cheddar cheese. Season generously with salt and pepper.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Mix breadcrumbs with melted butter and sprinkle over the top.
- Bake for 25-30 minutes, until the top is golden brown.
Notes
Make-ahead: Assemble the casserole and refrigerate overnight. Allow to sit at room temperature before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 30mg