Description
A creamy, nostalgic casserole combining tender egg noodles, savory tuna, and golden-brown cheesy topping. Perfect for weeknight meals or hearty family dinners, this easy recipe delivers comforting flavor with minimal effort.
Ingredients
12 ounces egg noodles
2 cans (5-6 oz each) canned tuna, drained
1 can (10.5 oz) cream of mushroom soup
1 cup frozen peas, thawed
1.5 cups cheddar cheese, shredded (reserve 1/2 cup for topping)
1/2 cup milk or half-and-half
1/2 cup breadcrumbs (plain or Panko)
2 tablespoons butter, melted
Instructions
Preheat oven to 375°F (190°C)
Cook egg noodles according to package instructions, drain
In a large bowl, mix drained noodles with tuna, thawed peas, cream of mushroom soup, and 1 cup of shredded cheddar cheese
Transfer mixture to a greased 9×13-inch baking dish
Sprinkle remaining 1/4 cup cheese and 1/2 cup breadcrumbs over the top
Drizzle with melted butter
Bake for 25-30 minutes until bubbly and golden
Notes
For a richer sauce: add 1/6 cup flour to the soup mixture for thickening
Verify canned soup is lard-free and unsalted for better control
Top with grilled onions or sliced black olives for extra flavor
Storage: Refrigerate leftovers for up to 3 days
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg