Description
Indulge in the comforting flavors of this Easy Tuna Noodle Casserole, a classic dish perfect for a family dinner. Creamy and satisfying, this casserole is a crowd-pleaser that can be easily assembled ahead of time.
Ingredients
Egg Noodles:
3 cups egg noodles, cooked al dente
Tuna Mixture:
2 (5‑oz) cans tuna, drained
1 (10.5‑oz) can cream of mushroom soup
½ cup milk
1 cup frozen peas, thawed
1 cup shredded cheddar cheese
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
Topping:
1 cup crushed potato chips or breadcrumbs
Instructions
- Preheat Oven:
- Cook Noodles:
- Mix Ingredients:
- Assemble:
- Bake:
Preheat oven to 350°F.
Cook egg noodles according to package directions until al dente and drain.
In a large bowl, combine cream of mushroom soup, milk, garlic powder, onion powder, and black pepper. Stir in tuna, cooked noodles, peas, and half of the cheese.
Pour mixture into a greased 9×13-inch baking dish. Top with remaining cheese and crushed potato chips or breadcrumbs.
Bake for 25–30 minutes until hot and bubbly with a golden topping. Let cool for 5 minutes before serving.
Notes
- You can substitute cream of celery or chicken soup for a different flavor.
- Add sautéed mushrooms or diced celery for extra texture.
- For a lighter version, use Greek yogurt in place of some of the soup.
- This casserole can be assembled ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1⅓ cups
- Calories: ~320
- Sugar: ~3 g
- Sodium: ~620 mg
- Fat: ~14 g
- Saturated Fat: ~6 g
- Unsaturated Fat: ~7 g
- Trans Fat: 0 g
- Carbohydrates: ~30 g
- Fiber: ~2 g
- Protein: ~20 g
- Cholesterol: ~45 mg
