Tuna Noodle Casserole
This comforting Tuna Noodle Casserole combines creamy flavors, hearty noodles, and tender tuna for a delightful family meal that's easy to prepare.
Ingredients
Main Ingredients
- 2 cups egg noodles
- 1 can (12 oz) tuna, drained
- 1 cup frozen peas
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese divided into two portions
- 1/4 cup bread crumbs
- to taste salt and pepper
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Cook the egg noodles according to package instructions, usually around 5-7 minutes, until al dente. Drain and set aside.
- In a large mixing bowl, combine the cooked noodles, drained tuna, frozen peas, cream of mushroom soup, milk, and half of the shredded cheese. Stir gently until everything is well combined and evenly coated.
- Transfer this creamy mixture into a greased baking dish, spreading it out evenly.
- Top the casserole with the remaining cheese and sprinkle the bread crumbs over the top.
Baking
- Bake in the preheated oven for about 30 minutes or until the casserole is bubbling at the edges and has turned golden brown on top.
- Remove from the oven, let it cool for a few minutes, and serve warm.
Notes
Serve hot for the best experience, and consider pairing with a light side salad or steamed vegetables. Store leftovers in an airtight container in the refrigerator for 3-4 days. For freezing, let casserole cool completely and cover tightly for 2-3 months of storage.