Tuna Noodle Casserole
A nostalgic and easy-to-make Tuna Noodle Casserole, combining tender egg noodles with protein-packed tuna and creamy mushroom soup—a true comfort food staple.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 8 oz egg noodles
- 2 cans tuna, drained
- 1 can cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1.5 cups shredded cheddar cheese
- 1 cup bread crumbs
- 2 tbsp butter, melted
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions; drain and set aside.
- Combine the cooked noodles, drained tuna, cream of mushroom soup, milk, frozen peas, half of the shredded cheddar cheese, salt, and pepper in a large bowl.
- Pour the mixture into a greased casserole dish, spreading it evenly.
- Mix the bread crumbs with melted butter in a small bowl to create the topping.
- Sprinkle the bread crumb mixture over the casserole and add the remaining cheddar cheese on top.
- Bake for 25-30 minutes until bubbly and golden brown.
- Serve warm and enjoy!
Notes
Make sure to drain the tuna well and feel free to swap out the peas for other vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 2g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 50mg