Tuna Noodle Casserole
A comforting and creamy tuna noodle casserole that's easy to make, perfect for busy weeknights and bringing family together.
Ingredients
Main Ingredients
- 8 ounces dry egg noodles Can substitute with other pasta types.
- 2 cans tuna, drained (5 ounces each) Tuna can be substituted with canned chicken or chickpeas.
- 1 can cream of mushroom soup A creamy base for the casserole.
- 1 cup frozen peas Adds color and nutrition.
- 1 cup shredded cheddar cheese For topping the casserole.
- ½ cup milk Can use almond milk for a dairy-free option.
- Salt and pepper to taste Adjust according to preference.
Instructions
Preparation
- Boil the pasta according to package instructions.
- While the pasta is cooking, preheat your oven to 350°F (175°C).
Mixing
- In a large bowl, combine the drained tuna, cooked pasta, cream of mushroom soup, milk, peas, and seasonings.
- Stir the mixture until well combined.
Baking
- Transfer the mixture to a greased baking dish and spread evenly.
- Sprinkle breadcrumbs or crushed crackers on top for added crunch.
- Bake in the preheated oven for 25-30 minutes, until bubbly and golden brown.
Notes
For extra flavor, sauté onions and garlic before mixing. Adjust moisture to prevent soupiness. Add favorite veggies for variety.