Description
This Tuna Noodle Casserole is a classic comfort food dish featuring tender egg noodles, creamy sauce, flaky tuna, and melty cheese, all baked to golden perfection. It’s an easy, budget-friendly meal perfect for family dinners or cozy weeknights.
Ingredients
12 oz egg noodles
2 cans (5 oz each) tuna in water, drained and flaked
1 can (10.5 oz) cream of mushroom soup
1 cup frozen peas (optional)
1 cup shredded cheddar cheese
1/2 cup milk
1/2 cup sour cream (optional for creamier texture)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper, to taste
1 cup breadcrumbs or crushed Ritz crackers (for topping)
2 tablespoons butter, melted (for topping)
Fresh parsley, chopped (optional for garnish)
Instructions
-
Preheat oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. -
Cook the noodles:
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente, then drain and set aside. -
Make the casserole mixture:
In a large bowl, combine cream of mushroom soup, milk, sour cream (if using), garlic powder, onion powder, salt, and pepper. Stir until smooth. Add the drained tuna, frozen peas, cooked noodles, and 1/2 cup of shredded cheddar cheese. Mix well. -
Assemble the casserole:
Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining cheddar cheese on top. -
Prepare the topping:
In a small bowl, mix the breadcrumbs (or crushed crackers) with melted butter. Sprinkle the mixture evenly over the casserole. -
Bake:
Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown. -
Serve:
Let the casserole cool for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Use cream of celery or cream of chicken soup for a different flavor twist.
- Swap out the peas for broccoli, mushrooms, or other vegetables.
- Add a pinch of paprika or cayenne pepper for a little extra kick.