Cheesy Tuna Noodle Casserole with Peas
Equipment
- Large pot
- 9x9 baking dish
- Mixing spoon
Ingredients
- 8 oz egg noodles
- 2 (5 oz) cans tuna in water, drained
- 1 cup frozen peas
- 2 cups shredded cheddar cheese, divided
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9x9 baking dish.
- Cook the egg noodles in a large pot of boiling water until just tender, then drain and return them to the pot.
- Stir the cream of mushroom soup, milk, garlic powder, salt, and pepper into the noodles until evenly combined.
- Add the drained tuna, frozen peas, and 1 1/2 cups of the cheddar cheese. Mix gently until the ingredients are distributed.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Bake for 20 to 25 minutes until the cheese is melted and the edges are bubbling. Let it rest for 5 minutes before serving.
Notes
Thaw the casserole overnight in the fridge before baking if it was frozen assembled. For a crispier top, add a handful of crushed crackers or breadcrumbs with the final cheese layer. Leftovers reheat well in the microwave with a splash of milk stirred in to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Large pot, 9x9 baking dish, Mixing spoon
Cuisine: American
Equipment: Large pot, 9x9 baking dish, Mixing spoon