Description
A comforting and creamy Tuna Noodle Casserole featuring tender noodles, savory tuna, and a crunchy breadcrumb topping.
Ingredients
Scale
- 8 oz egg noodles
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 can (12 oz) tuna, drained and flaked
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 2 tbsp butter, melted
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions until al dente.
- Combine the cream of mushroom soup, milk, drained tuna, frozen peas, and half of the cheddar cheese in a large mixing bowl.
- Stir in the cooked noodles, ensuring they’re evenly coated.
- Pour the mixture into a greased 9×13 inch baking dish.
- Mix breadcrumbs with melted butter and sprinkle over the casserole.
- Top with the remaining cheddar cheese.
- Bake for 25-30 minutes until golden and bubbling.
- Let cool for a few minutes before serving.
Notes
Make ahead by assembling the casserole a day in advance and refrigerating. For air frying, adjust the temperature to 320°F (160°C) and cook for about 20 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 45mg