Tuna Noodle Casserole
A warm and comforting dish that combines tender egg noodles, creamy mushroom soup, and protein-packed tuna for a nostalgic family meal.
- 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
- 2 cups egg noodles
- 1 can (12 oz) tuna, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup frozen peas
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/4 cup chopped onion
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup crushed potato chips (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions; drain and set aside.
- Combine the tuna, cream of mushroom soup, peas, milk, cheddar cheese, chopped onion, garlic powder, salt, and pepper in a large bowl.
- Stir in the cooked noodles until well combined.
- Transfer the mixture into a greased baking dish and top with crushed potato chips if desired.
- Bake for 25-30 minutes, or until heated through and bubbly.
- Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of milk when reheating to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 35mg