Tuna Noodle Casserole
A comforting and classic Tuna Noodle Casserole made with tender noodles, flaky tuna, creamy sauce, and a crunchy topping. Perfect for a hearty weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 8 oz egg noodles
- 2 cans (5 oz each) tuna, drained
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup sliced mushrooms (optional)
- 1/2 cup chopped onion
- 1 cup crushed potato chips or breadcrumbs
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook egg noodles according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine condensed cream of mushroom soup and milk until smooth.
- Add drained tuna, cooked noodles, frozen peas, mushrooms, onions, and shredded cheddar cheese to the bowl. Mix gently to combine.
- Season with salt and pepper to taste.
- Pour the mixture into a greased 9×13 inch baking dish.
- In a small saucepan, melt butter and mix with crushed potato chips or breadcrumbs, then sprinkle evenly over the casserole.
- Bake uncovered for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
- Remove from oven and let stand for 5 minutes before serving.
Notes
For extra flavor, add a dash of paprika or top with extra cheese before baking. Serve with a simple green salad for a complete meal.