The Best Tuna Noodle Casserole
Tuna Noodle Casserole is one of those classic comfort dishes that many of us grew up with. It's creamy, filling, and easy to make, using simple pantry staples. Whether you need a quick weeknight meal or something cozy to feed the family, this casserole hits the spot. It’s perfect when you want something hearty without spending hours in the kitchen.
Equipment
- Large pot
- Mixing bowl
- 9x13-inch baking dish
- Wooden spoon or spatula
- Oven
Ingredients
- 2 cups egg noodles
- 2 cans (5 oz each) tuna, drained
- 1 can (10.5 oz) cream of mushroom soup
- ¾ cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs or crushed potato chips
- Salt and pepper to taste
Instructions
- Preheat your oven to 180°C (350°F).
- In a large pot of boiling salted water, cook the egg noodles according to the package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cream of mushroom soup, milk, drained tuna, frozen peas, and half of the shredded cheddar cheese. Stir until well combined. Season with salt and pepper to taste.
- Add the cooked noodles to the tuna mixture and gently stir to coat the noodles in the sauce.
- Transfer the mixture to a greased 9x13-inch baking dish. Spread it out evenly and sprinkle the remaining cheddar cheese on top.
- Sprinkle breadcrumbs or crushed potato chips evenly over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is bubbling.
- Let the casserole cool for a few minutes before serving.