Description
This Quick and Easy Tuna Casserole is a comforting and simple meal perfect for busy weeknights. Combining tender egg noodles, savory tuna, creamy mushroom soup, and a crunchy topping, it comes together quickly and bakes to a bubbling, cheesy perfection that’s sure to please the whole family.
Ingredients
Scale
Base
- 8 oz egg noodles
- 2 cans (5 oz each) tuna in water, drained
Binding & Flavor
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- Salt and pepper to taste
Add-ins
- 1 cup frozen peas
- 1 cup shredded cheddar cheese (divided)
Topping
- 1/2 cup crushed potato chips or breadcrumbs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook Noodles: Cook the egg noodles according to the package instructions until tender. Drain them well and set aside.
- Mix Ingredients: In a large bowl, combine the drained tuna, cream of mushroom soup, milk, frozen peas, and half of the shredded cheddar cheese. Season the mixture with salt and pepper to taste and stir well.
- Add Noodles: Fold the cooked egg noodles into the tuna mixture, mixing until everything is evenly combined.
- Prepare Baking Dish: Grease a 9×13 inch baking dish and transfer the tuna noodle mixture into it, spreading evenly.
- Add Topping: Sprinkle the remaining shredded cheddar cheese on top, followed by the crushed potato chips or breadcrumbs to create a crispy topping.
- Bake: Place the dish in the preheated oven and bake uncovered for 20-25 minutes, or until the casserole is bubbling and the topping is golden brown and crispy.
- Cool and Serve: Remove from the oven and let the casserole cool slightly for a few minutes before serving to allow it to set.
Notes
- You can substitute peas with frozen mixed vegetables for variety.
- For extra crunch, use crushed potato chips instead of breadcrumbs on the topping.
- Using low-fat cheddar cheese and reduced-fat soup can lighten the dish.
- This casserole can be assembled in advance and refrigerated before baking.
- Leftovers keep well in the fridge for 2-3 days and reheat nicely.
