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Easy Tuna Noodle Casserole

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A quick and comforting tuna noodle casserole made with simple pantry staples. Perfect for weeknight dinners.

Ingredients

Units Scale
  • 12 oz egg noodles
  • 2 cans (5 oz each) tuna in water, drained
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup milk
  • 1 cup frozen peas
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped onion
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1/2 cup breadcrumbs
  • 2 tbsp butter, melted

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook egg noodles according to package instructions; drain and set aside.
  3. In a large bowl, combine tuna, cream of mushroom soup, milk, peas, cheddar cheese, onion, garlic powder, salt, and pepper.
  4. Fold in the cooked noodles until well combined.
  5. Transfer mixture into a greased 9×13-inch baking dish.
  6. In a small bowl, mix breadcrumbs with melted butter and sprinkle evenly over the casserole.
  7. Bake for 25–30 minutes, until the top is golden and the casserole is bubbly.
  8. Let it rest for 5 minutes before serving.

Notes

  • You can use cream of chicken or celery soup as an alternative.
  • Add extra veggies like mushrooms or carrots for more nutrition.
  • Top with crushed potato chips instead of breadcrumbs for added crunch.

Nutrition

Find it online: https://easy-tapas-recipes.com/easy-tuna-noodle-casserole/