tuna noodle casserole recipe
This comforting Tuna Noodle Casserole is a classic dish that combines tender egg noodles, creamy tuna, and a flavorful blend of vegetables, all topped with crunchy breadcrumbs. It’s perfect for a quick weeknight dinner and can be easily adapted to your taste.
Equipment
- 1 large pot
- 1 colander
- 1 9x13 inch baking dish
- 1 mixing bowl
- 1 spoon or spatula
- 1 oven
Ingredients
- 12 oz egg noodles
- 10 oz tuna in water 2 cans (5 oz each), drained
- 1 cup frozen peas and carrots mixture Can be substituted with other vegetables
- 10.5 oz cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- ½ cup breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the drained tuna, frozen peas and carrots, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Stir until well combined.
- Add the cooked egg noodles to the mixture and gently fold until the noodles are evenly coated.
- Pour the noodle mixture into a greased 9x13 inch baking dish and spread evenly.
- Sprinkle the shredded cheddar cheese over the top.
- In a separate bowl, mix the breadcrumbs with olive oil until well coated, then spread this mixture over the cheese layer.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
Feel free to substitute the frozen peas and carrots with any other vegetables you have on hand.
If you want a spicier version, add diced jalapeños or a dash of hot sauce.
This casserole can be assembled ahead of time and stored in the refrigerator before baking. Add an extra 10 minutes to the cooking time if baking from cold.