Tuna Noodle Casserole Recipe
Tuna noodle casserole is a timeless comfort food that has graced tables around the world for decades.
Equipment
- Large pot for boiling noodles
- Mixing bowl
- Baking dish
- Cooking spray
Ingredients
- 8 ounces egg noodles
- 2 cans (5 ounces each) of tuna, drained
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 cup breadcrumbs
- Salt and pepper to taste
- Optional: sliced mushrooms, diced onions, garlic powder
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish with cooking spray.
- Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cooked noodles, drained tuna, cream of mushroom soup, frozen peas, shredded cheddar cheese, milk, and any optional ingredients.
- Season the mixture with salt and pepper to taste, then gently stir until everything is evenly combined.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Sprinkle breadcrumbs over the top of the casserole for a crunchy topping.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the breadcrumbs are golden brown.
- Once done, remove from the oven and let it cool slightly before serving.