Description
A classic creamy and comforting tuna noodle casserole made with tender egg noodles, canned tuna, peas, and a creamy sauce, baked with a crunchy topping.
Ingredients
- 12 oz egg noodles
- 2 cans (5 oz each) tuna, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise (optional for creaminess)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 cup breadcrumbs or crushed potato chips (for topping)
- 2 tbsp butter, melted (for topping)
Instructions
- Preheat oven to 375°F (190°C).
- Cook egg noodles according to package instructions until al dente. Drain and set aside.
- In a large bowl, mix cream of mushroom soup, milk, mayonnaise (if using), garlic powder, onion powder, salt, and black pepper until smooth.
- Stir in tuna, peas, and shredded cheddar cheese.
- Add cooked noodles to the mixture and gently fold until well combined.
- Transfer mixture into a greased 9×13 inch baking dish.
- In a small bowl, combine breadcrumbs (or potato chips) with melted butter, then sprinkle evenly on top of the casserole.
- Bake for 25–30 minutes, or until casserole is bubbly and topping is golden brown.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- For extra flavor, add sautéed onions or mushrooms.
- Use Greek yogurt instead of mayonnaise for a lighter option.
- You can substitute cream of celery soup for cream of mushroom.
- Great make-ahead dish—assemble and refrigerate, then bake before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American