Description
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
- Preheat oven to 375°F (190°C).
- Cook egg noodles according to package instructions; drain and set aside.
- In a large bowl, combine tuna, cream of mushroom soup, milk, peas, cheddar cheese, onion, garlic powder, salt, and pepper.
- Fold in the cooked noodles until well combined.
- Transfer mixture into a greased 9×13-inch baking dish.
- In a small bowl, mix breadcrumbs with melted butter and sprinkle evenly over the casserole.
- Bake for 25–30 minutes, until the top is golden and the casserole is bubbly.
- 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
- Serving Size: 1 cup
- Calories: 390
- Sugar: 3g
- Sodium: 670mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 55mg