Easy Tuna Casserole With Egg Noodles
Growing up, this easy tuna casserole with egg noodles was always one of my mom's go-to recipes... And I can totally see why. Tuna noodle casserole is quick to prep, tasty, and versatile!
Servings: servings
Ingredients
- 2 cups egg noodles, cooked to al dente and drained
- 2 (5-ounce) cans chunk light tuna in water, drained
- 1 (15-ounce) can peas, drained
- 1 (10.5-ounce) can cream of mushroom soup
- 1 cup milk
- 2 tablespoons unsalted butter, melted (plus extra for greasing dish)
- ⅓ cup dry bread crumbs
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Adjust oven rack to middle position and heat oven to 400°F. While the oven is heating, boil 2 cups of dry egg noodles to al dente according to the package instructions. Grease a 2-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.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Tuna casserole can be frozen before or after baking, but it may change the texture of the egg noodles.
Nutrition
Serving: 1cup | Calories: 214kcal | Carbohydrates: 8g | Protein: 18g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 315mg | Sodium: 618mg | Sugar: 3g
