Description
This comforting and creamy tuna casserole is a classic family favorite. Made with pantry staples like tuna, egg noodles, and cream of mushroom soup, it’s a simple yet satisfying dish that’s perfect for a weeknight dinner.
Ingredients
Scale
Main Casserole:
- 12 oz egg noodles
- 2 cans (5 oz each) tuna in water, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Topping:
- 1 cup crushed buttery crackers or breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Cook noodles: Cook the egg noodles according to package directions until al dente. Drain and set aside.
- Mix ingredients: In a large bowl, combine tuna, cream of mushroom soup, sour cream, milk, garlic powder, onion powder, peas, and cheese. Add cooked noodles, season with salt and pepper, and mix well.
- Prepare topping: Mix crushed crackers or breadcrumbs with melted butter.
- Assemble: Spread the tuna mixture in the baking dish, top with the cracker or breadcrumb mixture.
- Bake: Bake for 25-30 minutes until bubbly and golden on top.
- Serve: Let it rest for 5 minutes before serving.
Notes
- You can substitute Greek yogurt for sour cream or use cream of celery soup.
- Enhance the flavor with sautéed mushrooms or diced cooked onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3 g
- Sodium: 660 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 55 mg
