Description
A comforting tuna noodle casserole that combines protein, starch, and vegetables for a complete meal in one dish.
Ingredients
- 12 oz egg noodles
- 2 cans (5 oz each) 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 cup breadcrumbs
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- Bring a large pot of salted water to a boil.
- Add the egg noodles and cook according to package instructions.
- Drain the cooked noodles thoroughly.
- Open and drain the tuna cans.
- In a large bowl, combine the tuna, cream of mushroom soup, peas, and milk.
- Add the cooked noodles to the bowl and fold gently to coat evenly.
- Season the mixture with salt and pepper to taste.
- Grease a baking dish with a little oil or nonstick spray.
- Pour the noodle mixture into the prepared baking dish and spread it flat.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Evenly distribute the breadcrumbs over the cheese layer.
- Drizzle the olive oil over the breadcrumbs.
- Bake the casserole in the preheated oven for 25 to 30 minutes.
- Remove from oven, let rest for 5 to 10 minutes, and serve.
Notes
Serve with a side salad or steamed vegetables. Excellent for leftovers!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American