Description
A comforting classic, this Tuna Noodle Casserole is creamy, cheesy, and easy to make, perfect for a weeknight dinner.
Ingredients
Scale
- 8 ounces egg noodles
- 1 can (15 ounces) tuna in water, drained and flaked
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the egg noodles according to package instructions; drain and set aside.
- In a large bowl, combine the tuna, cream of mushroom soup, milk, peas, garlic powder, onion powder, salt, and pepper. Mix until combined.
- Add the cooked noodles and half of the cheddar cheese to the tuna mixture; stir until well combined.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Top with remaining cheddar cheese, breadcrumbs, and Parmesan cheese.
- Bake for 25-30 minutes, or until the top is golden brown and bubbly.
- Let cool for a few minutes before serving.
Notes
- For a crunchier topping, broil the casserole for an additional 2-3 minutes after baking.
- Feel free to add other vegetables like mushrooms or bell peppers for extra flavor.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Cuisine: American
Keywords: Tuna Noodle Casserole, easy tuna casserole, creamy tuna casserole