Description
A creamy, cheesy, and nostalgic favorite, this tuna casserole is the ultimate comfort food for busy weeknights. With pantry staples and just one dish, it’s a guaranteed family hit.
Ingredients
Scale
- 1 (12 oz) package egg noodles
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 cup frozen green peas
- 2 (5 oz) cans tuna, drained and flaked
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 cup chopped onion
- 1/4 teaspoon ground black pepper
- 1/2 cup crushed potato chips (for topping)
Instructions
- Preheat oven to 375°F (190°C).
- Cook egg noodles in a large pot of salted boiling water for 7 to 8 minutes, until al dente. Drain well.
- In a large bowl, mix the cooked noodles with cream of mushroom soup, green peas, tuna, cheddar cheese, milk, chopped onion, and pepper until combined.
- Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
- Top with crushed potato chips for a golden, crispy finish.
- Bake uncovered for 25 to 30 minutes, or until hot and bubbling.
- Let cool slightly before serving.
Notes
- Use albacore tuna for a firmer texture and milder flavor.
- Add sautéed mushrooms or bell peppers for extra flavor and veggies.
- Swap potato chips with breadcrumbs or French fried onions for variation.