Yield: 6 servings
Easy Tuna Casserole With Egg Noodles
This easy tuna casserole with egg noodles was always one of my mom's go-to recipes when I was growing up... And I can totally see why. Tuna noodle casserole is quick to prep, tasty, and versatile!
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
- 2 cups dry egg noodles, cooked to al dente and drained
- 1 (12-oz.) can Chicken of the Sea Chunk Light Tuna in Water, drained
- 1 (15-oz.) can Green Giant Low Sodium Peas, drained
- 1 (10.5-oz.) can Campbell's Cream of Mushroom Soup
- 1 cup whole milk
- 2 tablespoons butter, melted (plus extra for greasing dish)
- 1/3 cup dry bread crumbs
- salt & pepper, to taste
Instructions
- Preheat the oven to 400°F. While the oven is preheating, boil 2 cups of dry egg noodles to al dente according to the package instructions. Grease a 1.5-quart baking dish and set aside.
- In a large mixing bowl, stir together the cooked egg noodles, soup, milk, peas, and tuna. Transfer the mixture to the prepared casserole dish.
- Stir the bread crumbs and melted butter together in a small bowl. Set aside.
- Bake for 20 minutes. Remove the casserole, sprinkle the bread crumb mixture over the top, and bake for another 5 minutes or until the bread crumb mixture is golden brown and the tuna casserole is hot and bubbling. Season with salt and pepper to taste when serving.
Nutrition Information:
Yield:
6 servingsServing Size:
1 cupAmount Per Serving: Calories: 265.8Total Fat: 9.2gSaturated Fat: 3.8gCholesterol: 26.2mgSodium: 756.6mgCarbohydrates: 29.9gFiber: 4.3gSugar: 5.0gProtein: 15.3g