Tuna Casserole Recipe
Tuna casserole is a timeless dish cherished in households worldwide for its simplicity, versatility, and heartwarming flavors.
Equipment
- Large pot for boiling noodles
- Mixing bowls
- 9x13 inch baking dish
- Aluminum foil
Ingredients
- 8 ounces egg noodles
- 2 cans (10.5 ounces each) condensed cream of mushroom soup
- 1 cup milk
- 2 cups shredded cheddar cheese
- 2 cans (5 ounces each) tuna, drained
- 1 cup frozen peas
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cream of mushroom soup, milk, shredded cheddar cheese, drained tuna, and frozen peas. Season with salt and pepper to taste.
- Add the cooked egg noodles to the mixture and gently fold until well combined.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- In a small bowl, mix together the breadcrumbs and melted butter. Sprinkle this mixture evenly over the top of the casserole.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the casserole is bubbly and the top is golden brown.
- Let the casserole cool for a few minutes before serving. Enjoy!