Creamy Tuna Noodle Casserole with Peas
Equipment
- Large pot
- colander
- mixing bowl
- 8x8 baking dish
- oven
Ingredients
- 8 ounces wide egg noodles
- 2 cans (5 ounces each) tuna packed in water, drained
- 1 cup frozen peas
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese, divided
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375 degrees and lightly grease an 8x8 inch baking dish.
- Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until just tender. Drain and set aside.
- In a large mixing bowl, stir together the cream of mushroom soup, milk, drained tuna, frozen peas, half of the shredded cheddar, and a pinch each of salt and pepper.
- Add the drained noodles to the bowl and gently fold everything until the noodles are evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- In a small bowl, toss the panko breadcrumbs with the melted butter and remaining cheddar cheese. Sprinkle this mixture evenly over the top of the casserole.
- Bake for 20 to 25 minutes until the sauce is bubbling and the topping turns lightly golden. Let it rest for 5 minutes before serving.
Notes
Cook the noodles only until just tender so they stay firm after baking. Assemble the casserole earlier in the day and refrigerate it, then add five extra minutes to the bake time if needed. 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, colander, mixing bowl, 8x8 baking dish, oven
Cuisine: American
Equipment: Large pot, colander, mixing bowl, 8x8 baking dish, oven