Cheesy Tuna Noodle Casserole with Peas
Equipment
- Large pot
- 9x9 baking dish
- Mixing bowl
- Colander
Ingredients
- 8 ounces egg noodles
- 2 cans (5 ounces each) tuna in water, drained
- 1 cup frozen peas
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup breadcrumbs
- 1 tablespoon butter, melted
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9x9 baking dish.
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until just tender, then drain and return them to the pot.
- Add the drained tuna, frozen peas, cream of mushroom soup, milk, 1 cup of the cheddar cheese, and a pinch of salt and pepper to the noodles. Stir everything until evenly combined.
- Transfer the mixture to the prepared baking dish and spread it out into an even layer.
- In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle this mixture over the top of the casserole along with the remaining 1/2 cup of cheddar cheese.
- Bake for 20 to 25 minutes until the cheese is melted and the topping is golden. Let it sit for a few minutes before serving.
Notes
If the mixture seems too thick after stirring, add a splash more milk before baking. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the noodles from drying out. You can swap the peas for frozen corn or skip the breadcrumbs if you prefer a simpler cheese crust.
Course: Main Course
Cuisine: American
Equipment: Large pot, 9x9 baking dish, Mixing bowl, Colander
Cuisine: American
Equipment: Large pot, 9x9 baking dish, Mixing bowl, Colander