Description
A creamy, cheesy tuna casserole loaded with egg noodles, tender peas, and a golden breadcrumb topping. This hearty, no-fuss dish is perfect for weeknights or cozy family dinners, offering warm flavors and nostalgic comfort.
Ingredients
12 ounces egg noodles
2 (5-ounce) cans canned tuna, drained and flaked
1 (10.5-ounce) can cream of mushroom soup
1/2 cup milk
1 cup frozen peas, thawed
1 1/2 cups shredded cheddar cheese
1/4 cup breadcrumbs
1 tablespoon melted butter or olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat oven to 375°F (190°C)
Boil egg noodles according to package instructions until tender; drain and set aside
In a large bowl, combine cooked noodles, tuna, cream of mushroom soup, milk, thawed peas, 1 cup cheddar cheese, garlic powder, salt, and pepper until well mixed
Transfer mixture to a greased 9×13-inch baking dish
Sprinkle remaining 1/2 cup cheddar cheese and breadcrumbs over the top
Drizzle with melted butter or olive oil
Bake for 25-30 minutes until bubbly and golden
Notes
Vary with additional veggies like carrots or green beans
Use cream of celery or chicken soup for different flavor profiles
Let casserole rest 5-10 minutes before serving for cleaner slices
Store leftovers in an airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: American, Grandma-style
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg