Description
A creamy, cheesy tuna noodle casserole that warms the heart and brings back nostalgic memories of family dinners.
Ingredients
Scale
- 8 ounces egg noodles
- 1 can (12 ounces) tuna, drained
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup frozen peas
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to the package instructions, then drain and set aside.
- Combine the drained tuna, cream of mushroom soup, frozen peas, milk, shredded cheddar cheese, garlic powder, onion powder, and black pepper in a large mixing bowl.
- Stir in the cooked egg noodles, ensuring everything is well combined and coated.
- Transfer the mixture into a greased casserole dish, spreading it out evenly.
- Sprinkle the breadcrumbs on top for a golden crust.
- Bake in the oven for 30-35 minutes, or until heated through and the breadcrumbs are golden brown.
- Serve warm and enjoy!
Notes
This dish is perfect for meal prep; double the recipe for leftovers that taste just as good the next day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 40mg