Description
This quick and easy tuna casserole combines tender egg noodles with canned tuna, creamy mushroom soup, and peas, all topped with cheddar cheese and crunchy crushed potato chips for a comforting and delicious weeknight meal ready in just 40 minutes.
Ingredients
Scale
Main Ingredients
- 8 oz egg noodles
- 2 cans (5 oz each) tuna in water, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup crushed potato chips or breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook the noodles: Cook the egg noodles according to the package instructions, then drain and set them aside for mixing.
- 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 with salt and pepper to your preference and mix well.
- Combine noodles and mixture: Add the cooked egg noodles to the bowl and gently stir until all ingredients are evenly incorporated.
- Prepare casserole dish: Grease a 9×13 inch baking dish, then transfer the noodle and tuna mixture into it, spreading it out evenly.
- Add topping: Sprinkle the remaining shredded cheddar cheese evenly over the top, followed by the crushed potato chips or breadcrumbs for a crunchy topping.
- Bake: Place the dish in the oven and bake uncovered for 20-25 minutes, or until the casserole is bubbly and the topping turns golden brown.
- Cool and serve: Allow the casserole to cool slightly before serving to let it set and make it easier to portion.
Notes
- You can substitute cream of mushroom soup with cream of celery or cream of chicken for a different flavor.
- For a healthier twist, use whole wheat noodles and low-fat cheese.
- Frozen vegetables like carrots or corn can be added along with peas for extra nutrition.
- Mix crushed potato chips or breadcrumbs for the topping depending on preferred texture and flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
