Description
This Cheesy Tuna Noodle Casserole with a Crumb Topping is the ultimate comfort food. It’s a classic, nostalgic, and budget-friendly baked casserole with a crunchy topping.
Ingredients
Scale
- 8 ounces egg noodles
- 2 cans (5 ounces each) tuna, drained
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese, plus more for topping
- 1/2 cup frozen peas
- 1/4 cup chopped onion
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the egg noodles according to package directions. Drain and set aside.
- In a large bowl, combine the cooked noodles, drained tuna, cream of mushroom soup, milk, 1 cup shredded cheddar cheese, frozen peas, and chopped onion. Season with salt and pepper.
- Pour the mixture into a 9×13 inch baking dish.
- In a small bowl, mix the breadcrumbs with the melted butter.
- Sprinkle the buttered breadcrumbs evenly over the casserole. You can also add more shredded cheddar cheese on top if desired for extra cheesiness.
- Bake for 20-25 minutes, or until bubbly and the topping is golden brown.
- Let the casserole rest for a few minutes before serving.
Notes
- For a richer flavor, you can sauté the onion before adding it to the casserole.
- Feel free to add other vegetables like diced carrots or corn.
- You can substitute cream of chicken soup for cream of mushroom soup.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 400
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg