Description
A comforting and classic Tuna Noodle Casserole featuring a creamy filling and a crispy breadcrumb topping that ignites nostalgia.
Ingredients
Scale
- 8 ounces egg noodles
- 2 cans (5 ounces each) tuna, drained
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the egg noodles in a large pot until al dente, drain and set aside.
- Mix the cream of mushroom soup, milk, cooked noodles, tuna, peas, and half of the cheddar cheese in a mixing bowl. Season with salt and pepper.
- Pour the mixture into a greased 9×13 inch baking dish, spreading evenly.
- Blend the breadcrumbs with melted butter in a small bowl and sprinkle over the casserole.
- Add the remaining cheddar cheese on top.
- Bake for 25-30 minutes until hot and bubbly.
Notes
For a flavor boost, sauté garlic and onions before adding them to the filling.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 30mg