Description
Savour a simple quick tuna casserole with egg noodles thats utterly delicious Perfect for busy weeknights or a cozy family dinner Try it today
12 oz egg noodles2 cans (5 oz each) tuna in water1 cup frozen peas1 can (10.5 oz) cream of mushroom soup½ cup milk1 cup shredded cheddar cheese¼ cup chopped onionSalt and pepper to taste
Preheat your oven to 350°F (175°C) to prepare for baking.In a large pot, bring salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.In a large mixing bowl, combine the cream of mushroom soup, milk, and chopped onion. Stir until well blended.Drain the tuna and break it up slightly with a fork. Gently fold the tuna and frozen peas into the soup mixture until everything is evenly coated.Add the cooked egg noodles to the mixture, stirring gently to incorporate all ingredients. Season with salt and pepper to taste.Pour the mixture into a greased 9×13 inch baking dish. Spread it evenly.Sprinkle shredded cheddar cheese generously over the top of the casserole for that delicious cheesy crust.Place the casserole in the preheated oven and bake for 25-30 minutes or until heated through and the cheese is bubbly and golden brown.Allow it to cool slightly before serving. Garnish with fresh parsley or green onions if desired. - Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 350 calories
- Sugar: 3 grams
- Saturated Fat: 15 grams
- Carbohydrates: 35 grams
- Fiber: 2 grams
- Protein: 20 grams
