Description
Tuna Noodle Casserole is a nostalgic comfort dish that combines tender egg noodles, savory tuna, and a crunchy topping, making it an irresistible option for weeknight dinners.
Ingredients
Scale
- 8 oz wide egg noodles
- 2 cans (5 oz each) chunk light tuna in water, drained
- 1 cup frozen peas
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded sharp cheddar cheese
- 1 cup panko breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick spray.
- Cook the egg noodles according to package instructions until al dente; drain and set aside.
- In a large bowl, mix the drained tuna, frozen peas, cream of mushroom soup, milk, half of the cheddar cheese, salt, and pepper until well combined.
- Gently fold in the cooked egg noodles until fully coated with the mixture.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Top with remaining cheddar cheese and panko breadcrumbs for added crunch.
- Bake for 30-35 minutes or until bubbly and golden brown.
Notes
- Swap tuna for chicken or add vegetables like broccoli for variation.
- Ensure not to overcook the pasta; al dente provides the best texture.
- Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg