Description
This Easy Tuna Noodle Casserole is a comforting and satisfying dish perfect for a family dinner. Creamy and flavorful, this budget-friendly meal is a breeze to make and sure to please even picky eaters.
Ingredients
Egg Noodles:
12 oz
Tuna in Water (drained):
2 (5 oz) cans
Frozen Peas:
1 cup
Cream of Mushroom Soup:
1 (10.5 oz) can
Milk:
½ cup
Shredded Cheddar Cheese:
1 cup
Garlic Powder:
½ teaspoon
Onion Powder:
½ teaspoon
Salt and Black Pepper:
to taste
Crushed Buttery Crackers or Breadcrumbs:
1 cup
Melted Butter:
2 tablespoons
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the noodles: Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Prepare the mixture: In a large mixing bowl, combine cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Stir in the drained tuna, frozen peas, and shredded cheddar cheese. Add the cooked noodles and gently mix until everything is evenly coated.
- Assemble the casserole: Pour the mixture into the prepared baking dish and spread evenly.
- Prepare the topping: In a small bowl, mix the crushed crackers or breadcrumbs with the melted butter, then sprinkle over the top of the casserole.
- Bake: Bake for 25–30 minutes, or until hot and bubbly and the topping is golden brown. Let cool slightly before serving.
Notes
- You can substitute cream of chicken or celery soup if preferred.
- Add sautéed mushrooms or diced onions for extra flavor.
- For a lighter version, use low-fat milk and reduced-fat cheese.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 3g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
