Creamy Tuna Noodle Bake
A comforting and hearty casserole made with noodles, tuna, and creamy flavors, perfect for busy weeknights.
Ingredients
Pasta and Base
- 12 oz egg noodles Use your favorite type of egg noodles.
- 2 cans (5 oz each) tuna in water, drained Canned tuna adds protein.
- 1 cup frozen peas You can use fresh peas if preferred.
Creamy Mixture
- 1 can (10.5 oz) cream of mushroom soup Can substitute with cream of chicken.
- ½ cup sour cream or mayo For a tangy flavor.
- 1 cup shredded cheddar cheese Plus extra for topping.
- ½ cup milk Use whole or low-fat milk.
- ½ tsp garlic powder
- to taste Salt & pepper
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Cook the egg noodles according to package instructions; drain and set aside.
- In a large mixing bowl, combine the drained tuna, frozen peas, cream of mushroom soup, sour cream or mayo, shredded cheddar cheese, milk, garlic powder, salt, and pepper.
- Add the cooked egg noodles to the mixture and stir until everything is well combined.
Baking
- Pour the mixture into a greased baking dish and spread it evenly.
- Top with extra shredded cheese.
- Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
Serving
- Let it cool slightly before serving. Enjoy your creamy tuna noodle bake!
Notes
For added flavor, consider adding diced onions or bell peppers. For a crunchier topping, mix breadcrumbs with melted butter before baking.