Tuna Noodle Casserole
A classic comfort food combining tender egg noodles, creamy sauce, and flaky tuna, baked to perfection.
Equipment
- large pot
- colander
- 9x13-inch casserole dish
- mixing bowl
- oven
Ingredients
- 16 ounces Wide egg noodles Provides the perfect base for your casserole.
- 1 cup Frozen peas Adds color and sweetness.
- 10 ounces Canned tuna, drained (2 small cans) The star of the recipe, providing rich flavor.
- 2 cans Condensed cream of mushroom soup (10.5 ounces each) Acts as the creamy sauce binding the ingredients.
- 1 cup Milk Adds creaminess to the sauce.
- 1 cup Shredded cheddar cheese Brings a delicious cheesy flavor.
- ½ cup Panko bread crumbs Creates a crunchy topping.
- 1 tablespoon Butter, melted Adds richness to the panko topping.
- to taste Salt and pepper Essential for enhancing flavors.
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions, usually around 8 to 10 minutes. Drain and return to the pot.
- In the pot with the drained noodles, add the cream of mushroom soup and milk. Stir until smooth and creamy. Season with salt and pepper to taste.
- Fold in the frozen peas and drained tuna until well combined.
- Press the noodle mixture into a buttered 9x13 inch casserole dish. In a small bowl, mix panko bread crumbs with melted butter and sprinkle over the top.
- Bake in the preheated oven for 15 to 20 minutes, until bubbling and the top is golden brown.
- Let the casserole rest for a few minutes before serving.
Notes
Tuna Noodle Casserole is a versatile dish that can be customized with various ingredients and flavors.