Description
A comforting classic that combines tender egg noodles, flaky tuna, and a creamy mushroom sauce, topped with crispy breadcrumbs. This budget-friendly casserole comes together quickly for a satisfying weeknight dinner.
Ingredients
Scale
- 12 oz egg noodles
- 2 cans (5 oz each) chunk light tuna in water, drained
- 2 cans cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs
- 3 tablespoons butter, melted
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook noodles according to package directions, drain.
- In a large bowl, combine tuna, soup, milk, peas, and cheese. Fold in cooked noodles.
- Transfer to a greased 9×13 baking dish. Mix breadcrumbs with melted butter and sprinkle on top.
- Bake for 25 minutes until bubbly and golden brown.
Notes
- Can substitute cream of celery soup for cream of mushroom
- Make ahead and refrigerate for up to 24 hours before baking
- Freezes well for up to 3 months
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 485
- Sodium: 890mg
- Fat: 19g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g