Description
This Easy Tuna Noodle Casserole is a classic comfort food that comes together in no time. Made with simple pantry ingredients like canned tuna, egg noodles, and cream of mushroom soup, it’s creamy, satisfying, and perfect for busy weeknights.
Ingredients
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12 oz egg noodles
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2 cans (5 oz each) tuna in water, drained
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1 can (10.5 oz) cream of mushroom soup
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1 cup frozen peas
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1 cup shredded cheddar cheese
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1/2 cup milk
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1/2 cup sour cream
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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Salt and pepper, to taste
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1/2 cup crushed Ritz crackers or breadcrumbs (optional topping)
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1 tablespoon butter, melted (for topping)
Instructions
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Preheat oven to 375°F (190°C).
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Cook egg noodles according to package directions. Drain and set aside.
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In a large bowl, mix together cream of mushroom soup, milk, sour cream, garlic powder, onion powder, salt, and pepper.
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Stir in the tuna, peas, and cooked noodles until well combined.
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Pour the mixture into a greased 9×13-inch baking dish.
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Sprinkle shredded cheddar cheese evenly over the top.
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In a small bowl, mix crushed crackers or breadcrumbs with melted butter, then sprinkle over the cheese layer (if using).
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Bake for 20–25 minutes, or until bubbly and golden on top.
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Let sit for 5 minutes before serving.
Notes
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You can use any short pasta in place of egg noodles.
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Swap peas with corn or mixed vegetables if preferred.
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For extra flavor, add a dash of Worcestershire sauce or Dijon mustard to the mixture.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg