Description
A classic comfort food, this tuna noodle casserole features tender egg noodles, flaky canned tuna, creamy soup, and a cheesy topping, baked until golden and bubbly.
Ingredients
Scale
- 1 (12 ounce) package egg noodles
- 2 (5 ounce) cans tuna, drained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese, divided
- 1/2 cup frozen peas (optional)
- Salt and black pepper to taste
- 2 tablespoons butter, melted
- 1/2 cup breadcrumbs (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook egg noodles according to package directions until al dente. Drain well.
- In a large bowl, combine the cooked and drained noodles, drained tuna, cream of mushroom soup, milk, and 1/2 cup of the shredded cheddar cheese. If using, stir in the frozen peas. Season with salt and pepper to taste.
- Pour the mixture into the prepared baking dish and spread evenly.
- In a small bowl, combine the melted butter and breadcrumbs, if using. Sprinkle this mixture over the casserole, then top with the remaining 1/2 cup of shredded cheddar cheese.
- Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden brown.
- Remove from oven and let stand for a few minutes before serving.
Notes
- For a richer flavor, you can sauté some diced onion and celery before adding them to the casserole.
- Feel free to experiment with different types of cheese, such as Colby Jack or Gruyere.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 350
- Sugar: 4g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg