Tuna Noodle Casserole with Peas and Cheddar
Egg noodles baked with canned tuna, peas, condensed mushroom soup, milk, and cheddar, with an optional plain breadcrumb topping.
Ingredients
Casserole
- 8 ounces dry egg noodles
- 2 5-ounce cans tuna drained
- 1 10.5-ounce can condensed cream of mushroom soup
- 1 cup frozen peas thawed and drained
- 1 cup milk
- 1 cup shredded cheddar cheese all mixed into filling
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- to taste salt and black pepper
- 1 cup plain breadcrumbs optional topping
- as needed oil or butter for greasing the dish
Instructions
- Heat to 350°F and grease a shallow 3-quart baking dish. Cook the 8 ounces dry noodles to al dente according to their package, then drain well. Thaw and drain the peas.
- Whisk condensed soup, milk, garlic powder, onion powder, salt, and pepper in a large bowl. Fold in the drained tuna, peas, entire cup of cheddar, and cooked noodles.
- Spread in the prepared dish without packing tightly. Add the optional breadcrumbs in an even layer.
- Bake for 25–35 minutes or until the central filling reaches 165°F and the edges bubble. Cover loosely if the topping browns ahead of the center.
- Rest for 5 minutes before dividing into 6 portions. Refrigerate leftovers promptly in shallow containers.
Notes
Use two 5-ounce tuna cans and one 10.5-ounce condensed soup can. Total cooking allowance includes boiling the noodles as well as the oven stage; a very cold assembled casserole needs longer.