Tuna Noodle Casserole
A creamy baked casserole of egg noodles, tuna, peas, and cheddar with a crunchy crumb topping.
Equipment
- Baking dish
- Large pot
- Large bowl
Ingredients
Main Ingredients
- 8 oz dry egg noodles
- 2 can tuna 5 ounce cans, drained
- 1 can cream of mushroom soup 10 ounce can
- 1 cup frozen peas
- ½ cup milk
- 1 cup shredded cheddar
- ½ cup breadcrumbs
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Heat. Heat the oven to 350 F and grease a dish.
- Boil. Cook the noodles 1 minute less than directed and drain.
- Mix. Stir the noodles, tuna, soup, milk, peas, salt, and pepper.
- Top. Spread in the dish and add the cheese and breadcrumbs.
- Bake. Bake 25 to 30 minutes until bubbly.
Notes
Substitutions: Use shells for the noodles or canned chicken for the tuna.
Tips: Undercook the noodles slightly.
Storage: Refrigerate for up to 3 days.
Nutrition is calculated per serving.