Creamy Tuna Noodle Casserole
A comforting casserole combining egg noodles, tender tuna, and a rich mushroom sauce topped with crunchy breadcrumbs.
Ingredients
Main Ingredients
- 12 oz egg noodles These add texture and absorb the creamy sauce beautifully.
- 1 can (12 oz) tuna, drained The star of the dish, can be substituted with canned chicken or a plant-based protein.
- 1 can (10.5 oz) condensed cream of mushroom soup Creates a savory foundation, consider low-sodium for a healthier alternative.
- 1/2 cup milk
- 1 cup frozen peas and carrots
- 1 cup shredded cheddar cheese Can adjust for different cheese varieties.
- 1/2 cup breadcrumbs Add for a crunchy topping.
- Salt and pepper to taste Adjust as needed.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large pot of boiling water, cook the egg noodles according to the package instructions (usually around 7-9 minutes for al dente). Drain and set aside.
- In a large bowl, combine the drained egg noodles, tuna, cream of mushroom soup, milk, frozen peas and carrots, and shredded cheddar cheese. Season with salt and pepper to taste. Mix well until everything is evenly coated.
- Pour the creamy mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- Generously sprinkle breadcrumbs over the top of the casserole.
Baking
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until heated through and bubbly.
- For an extra crispy topping, broil for the last 2-3 minutes, keeping an eye on it to prevent burning.
Serving
- Let the casserole cool for a few minutes before serving.
Notes
Can be prepared in advance and stored in the fridge. Can also freeze before baking. Pair with salads or drinks like white wine for serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 3gSugar: 2g
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