Tuna Noodle Casserole
A delightful layered casserole of creamy noodles, tender tuna, and vibrant vegetables topped with a crunchy crust, ready in just 35 minutes.
Ingredients
Main Ingredients
- 12 ounces egg noodles Tender and comforting, these noodles serve as the base of the dish.
- 2 cans (5 ounces each) tuna, drained The star protein of this recipe, adding a hearty bite.
- 1 cup frozen peas Adds a pop of color and hint of sweetness.
- 1 cup diced carrots (optional) Provides essential nutrients and mild sweetness.
- 1 can (10.5 ounces) cream of mushroom soup Acts as a creamy binder.
- 1 cup milk Enhances creaminess without overwhelming the dish.
- 1 ½ cups shredded cheddar cheese, divided Brings gooey, melty goodness.
- 1 cup breadcrumbs or crushed crackers Provides a crunchy topping.
- 2 tablespoons chopped fresh parsley or chives Adds freshness and enhances presentation.
- ½ teaspoon salt Enhances flavor.
- ¼ teaspoon black pepper Adds subtle warmth.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cook the egg noodles according to package directions until al dente. Drain and set aside.
- In a large bowl, combine drained tuna, frozen peas, diced carrots (if using), cream of mushroom soup, milk, half of the cheddar cheese, salt, and black pepper. Mix well.
- Stir in the cooked noodles until fully coated in the mixture.
- Transfer the mixture into a greased 9x13-inch baking dish.
- Sprinkle the remaining cheddar cheese and breadcrumbs on top.
- Bake for 20-25 minutes until bubbly and golden brown. Broil for an additional 1-2 minutes for extra crispiness if desired.
- Let cool slightly and garnish with chopped parsley or chives before serving.
Notes
For healthier alternatives, use whole wheat egg noodles or low-fat cream of mushroom soup. You can also add more vegetables or different proteins like chicken or chickpeas.