Description
A comforting and nostalgic tuna noodle casserole, packed with flavor and topped with a crunchy breadcrumb layer.
Ingredients
Scale
- 8 ounces egg noodles
- 1 can (12 ounces) 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 your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions; drain them.
- Combine the drained tuna, cream of mushroom soup, milk, frozen peas, and half of the cheddar cheese in a large mixing bowl.
- Stir in the cooked noodles until they are well coated.
- Pour the mixture into a greased baking dish.
- Mix the breadcrumbs with melted butter and sprinkle over the casserole.
- Top with the remaining cheddar cheese.
- Bake for 25-30 minutes, until the top is golden.
- Let cool for a few minutes before serving.
Notes
Make ahead by assembling the casserole a day in advance and refrigerating it for later baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg