Description
Summer Tuna Noodle Casserole is a nostalgic, creamy dish that warms the soul and delights the taste buds. This easy-to-make casserole features tender egg noodles, savory canned tuna, and vibrant frozen peas, all enveloped in a rich cream of mushroom sauce. Topped with crispy breadcrumbs and cheddar cheese, it’s perfect for summer gatherings or cozy family dinners. Enjoy this delicious comfort food that brings back cherished memories with every bite!
Ingredients
Scale
- 8 oz egg noodles
- 1 (12 oz) can of high-quality tuna (drained)
- 1 cup frozen peas
- 1 can (10.5 oz) condensed cream of mushroom soup
- ½ cup milk
- 1 cup shredded sharp cheddar cheese (divided)
- ½ cup breadcrumbs (preferably panko)
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook the egg noodles in boiling salted water until al dente (6-8 minutes). Drain and return to the pot.
- Stir in drained tuna, frozen peas, cream of mushroom soup, milk, onion powder, garlic powder, salt, and pepper until well combined.
- Fold in half of the shredded cheddar cheese.
- Pour the mixture into the greased baking dish. Top with remaining cheddar cheese and breadcrumbs.
- Bake for 25-30 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg