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Tuna Casserole

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A warm and cheesy Tuna Casserole that’s perfect for busy weeknights and brings comforting memories.

Ingredients

Scale
  • 8 oz egg noodles
  • 2 cans (5 oz each) tuna, drained
  • 1 cup frozen sweet peas
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup breadcrumbs
  • Salt and pepper to taste
  • 1 tbsp olive oil (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Cook the egg noodles according to package instructions; drain and set aside.
  3. Mix together the tuna, peas, cream of mushroom soup, milk, and half of the cheddar cheese.
  4. Stir in the cooked egg noodles and season with salt and pepper.
  5. Transfer the mixture into a greased 9×13 inch baking dish.
  6. Top with the remaining cheddar cheese and sprinkle breadcrumbs evenly over the top.
  7. Drizzle olive oil over the breadcrumbs, if desired.
  8. Bake in the preheated oven for 25-30 minutes or until bubbly and golden brown.
  9. Let cool for a few minutes before serving.

Notes

Leftover casserole can be stored in the refrigerator for up to 3 days. For longer storage, freeze it for up to a month. Reheat in the oven until warmed through, adding an extra sprinkle of cheese if desired.

Nutrition

Find it online: https://www.nailzspa.com/tuna-casserole/

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