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Tuna Noodle Casserole

Quick and Easy Tuna Noodle Casserole

A comforting and simple casserole made with egg noodles, tuna, and a creamy sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces Egg noodles The base of the casserole, providing a hearty texture.
  • 2 cans Tuna in water 5 ounces each, drained and flaked.
  • 1 can Cream of mushroom soup Adds creaminess and flavor.
  • 1 cup Frozen peas and carrots Adds color and nutrition.
  • 1/2 cup Milk Helps create a smooth sauce.
  • 1 cup Shredded cheddar cheese For a gooey, melty topping.
  • 1/2 teaspoon Garlic powder Adds depth of flavor.
  • 1/2 teaspoon Onion powder Enhances overall taste.
  • to taste Salt and pepper Seasoning to bring flavors together.
  • 1/2 cup Breadcrumbs Creates a crunchy topping.
  • 2 tablespoons Butter, melted Adds richness to the breadcrumbs.

Equipment

  • large pot
  • mixing bowl
  • 9x13 inch baking dish
  • oven

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente, about 7-9 minutes. Drain and set aside.
  3. In a large mixing bowl, combine the drained and flaked tuna, cream of mushroom soup, frozen peas and carrots, milk, garlic powder, onion powder, salt, and pepper. Stir until well combined.
  4. Gently fold the cooked egg noodles into the tuna mixture until evenly coated.
  5. Pour the mixture into a greased 9x13-inch baking dish. Spread evenly, then sprinkle the remaining shredded cheddar cheese and breadcrumbs on top. Drizzle melted butter over the breadcrumbs.
  6. Bake in the preheated oven for 25-30 minutes, or until bubbly and the top is golden brown.
  7. Let the casserole sit for a few minutes before serving.

Notes

This casserole is versatile and can be customized with different proteins and vegetables.