Description
A comforting and hearty tuna noodle casserole that’s perfect for busy weeknights, full of creamy goodness and topped with crunchy breadcrumbs.
Ingredients
Scale
- 2 cups egg noodles
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (5 oz) tuna, drained
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the egg noodles according to package instructions; drain.
- Combine the cooked noodles, cream of mushroom soup, tuna, peas, cheddar cheese, milk, garlic powder, salt, and pepper in a large bowl.
- Transfer the mixture to a greased baking dish.
- Add breadcrumbs on top for extra crunch if using.
- Bake in the preheated oven for 25-30 minutes, or until heated through and bubbly.
- Cool for a few minutes before serving.
Notes
Customize by adding veggies like bell peppers or swapping ingredients as desired. This dish freezes well for future meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 30mg