Description
A comforting and nostalgic tuna noodle casserole, filled with creamy mushroom soup, tender noodles, and topped with a crunchy breadcrumb layer.
Ingredients
Scale
- 8 oz egg noodles
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 can (12 oz) tuna, drained and flaked
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 2 tbsp butter, melted
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Combine the cream of mushroom soup, milk, drained tuna, frozen peas, and half of the cheddar cheese in a large mixing bowl. Mix well.
- Add the cooked noodles to the mixture, stirring gently until well combined.
- Pour the mixture into a greased 9×13 inch baking dish.
- Mix the breadcrumbs with melted butter and sprinkle evenly over the casserole.
- Top with the remaining cheddar cheese.
- Bake for 25-30 minutes or until bubbly and golden brown.
- Let it cool for a few minutes before serving.
Notes
Make ahead by assembling a day in advance and refrigerating. Reheat in the oven before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 30mg