tuna noodle casserole recipe
This Tuna Noodle Casserole is a comforting, simple dish that combines tender pasta, creamy sauce, and flaky tuna, all baked until golden and bubbly. It's perfect for a family dinner or meal prep for the week.
Equipment
- 1 large pot
- 1 casserole dish (9x13 inches)
- 1 mixing bowl
- 1 wooden spoon or spatula
- 1 set measuring cups and spoons
- 1 oven
Ingredients
- 12 ounces egg noodles
- 2 cans (5 ounces each) tuna in water, drained
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup frozen peas (about 4 ounces)
- 1 cup milk
- 1 cup shredded cheddar cheese
- ½ cup breadcrumbs
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- to taste salt and pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, cook the egg noodles according to the package directions until al dente. Drain and set aside.
- In a mixing bowl, combine the cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Mix well until smooth.
- Add the drained tuna, frozen peas, and half of the shredded cheddar cheese to the soup mixture. Stir until well combined.
- Add the cooked noodles to the mixture, stirring gently to incorporate everything evenly.
- Transfer the mixture into the casserole dish, spreading it evenly.
- In a small bowl, mix together the breadcrumbs, remaining cheddar cheese, and olive oil. Sprinkle the mixture evenly over the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
You can add vegetables like bell peppers or mushrooms to the casserole for added nutrition.
This dish can be made ahead of time and stored in the refrigerator before baking. Just cover it tightly with foil and bake it directly from the fridge, adding a few extra minutes to the cooking time.