tuna noodle casserole
Tuna Noodle Casserole is a comforting and hearty dish that combines egg noodles, creamy sauce, and tender tuna. This easy-to-make casserole is perfect for busy weeknights and is a family favorite that can be customized with your choice of vegetables.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 9x13 inch baking dish
- 1 whisk
- 1 spoon or spatula
- 1 oven
Ingredients
- 12 ounces egg noodles
- 10 ounces tuna in water, drained 2 cans (5 ounces each)
- 1 cup frozen peas and carrots mix
- 10.5 ounces cream of mushroom soup 1 can
- 1 cup milk
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- to taste salt and pepper
- ½ cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot, bring salted water to a boil and cook the egg noodles according to package instructions. Drain the noodles in a colander and set aside.
- In a mixing bowl, combine the drained tuna, frozen peas and carrots, cream of mushroom soup, milk, garlic powder, onion powder, and half of the shredded cheddar cheese. Stir until well mixed.
- Add the cooked egg noodles to the tuna mixture and fold gently until all ingredients are well incorporated. Season with salt and pepper to taste.
- Transfer the mixture into a greased 9x13 inch baking dish, spreading it evenly.
- In a separate bowl, mix the breadcrumbs with melted butter and the remaining cheddar cheese. Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy.
- Remove from the oven, let it cool for a few minutes, and then serve warm.
Notes
You can add other vegetables such as corn or bell peppers for added flavor and nutrition.
For a healthier option, consider using low-fat cream of mushroom soup and reduced-fat cheese.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.