Quick and Easy Tuna Noodle Casserole
A comforting and simple casserole made with egg noodles, tuna, and a creamy sauce, perfect for busy weeknights.
Equipment
- large pot
- mixing bowl
- 9x13 inch baking dish
- oven
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.
Instructions
- Preheat your oven to 350°F (175°C).
- 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.
- 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.
- Gently fold the cooked egg noodles into the tuna mixture until evenly coated.
- 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.
- Bake in the preheated oven for 25-30 minutes, or until bubbly and the top is golden brown.
- Let the casserole sit for a few minutes before serving.
Notes
This casserole is versatile and can be customized with different proteins and vegetables.