Description
A comforting and budget-friendly casserole with tuna, noodles, and peas that’s perfect for busy weeknights.
Ingredients
- 2 cups egg noodles
- 1 can (15 oz) tuna, drained and flaked
- 1 can (10.5 oz) 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 the oven to 350°F (175°C).
- Cook the egg noodles according to package instructions until al dente, then drain and set aside.
- In a large mixing bowl, combine the drained tuna, cream of mushroom soup, frozen peas, milk, and half of the shredded cheddar cheese. Stir until well combined.
- Season with salt and pepper to taste.
- Add the cooked egg noodles to the mixture and gently fold until the noodles are evenly coated.
- Transfer the tuna noodle mixture to a greased 9×13 inch baking dish.
- In a small bowl, mix the breadcrumbs with the melted butter and the remaining cheddar cheese. Sprinkle this mixture evenly over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
Notes
For a creamier casserole, add an extra splash of milk or some sour cream. You can also experiment with different cheeses.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American