Description
A quick and easy tuna noodle casserole that is perfect for busy weeknights, combining creamy sauce, tender noodles, and flavorful tuna.
Ingredients
Scale
- 2 cups egg noodles
- 1 can (12 oz) tuna, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup frozen peas
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 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.
- In a large bowl, combine the cooked noodles, tuna, cream of mushroom soup, peas, milk, half of the cheddar cheese, garlic powder, onion powder, salt, and pepper.
- Transfer the mixture to a greased baking dish.
- Top with the remaining cheddar cheese.
- Bake for 25-30 minutes or until bubbly and golden on top.
- Let cool for a few minutes before serving.
Notes
- Feel free to add other vegetables like corn or bell peppers.
- For a crunchier topping, sprinkle breadcrumbs on top before baking.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Easy Tuna Noodle Casserole, Tuna Casserole, Weeknight Dinner