Description
A comforting and budget-friendly tuna noodle casserole that brings back memories of home-cooked meals.
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
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the egg noodles according to package instructions; drain.
- In a large bowl, combine the cooked noodles, tuna, cream of mushroom soup, frozen peas, milk, and half of the cheddar cheese. Mix well.
- Season with salt and pepper to taste.
- Transfer the mixture to a greased baking dish.
- Top with the remaining cheddar cheese and breadcrumbs mixed with olive oil.
- Bake for 25-30 minutes or until bubbly and golden brown on top.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add other vegetables like corn or bell peppers for extra flavor.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- For a creamier texture, add more milk or a dollop of sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg