Tuna Noodle Casserole Recipe
A comforting and flavorful tuna casserole made with pantry ingredients and topped with crunchy panko bread crumbs.
Ingredients
- 16 ounces Wide egg noodles
- 1 cup Frozen peas
- 10 ounces Canned tuna (drained, 2 small cans)
- 2 cans (10.5 ounces each) Condensed cream of mushroom soup
- 1 cup Milk
- 1 cup Shredded cheddar cheese
- ½ cup Panko bread crumbs
- 1 tablespoon Butter (melted)
- to taste Salt
- to taste Pepper
Instructions
- Cook the wide egg noodles according to the package directions until they are al dente. Drain and return to pot.
- Add the frozen peas, drained tuna, condensed cream of mushroom soup, milk, and shredded cheddar cheese to the pot. Stir to combine.
- Sprinkle salt and pepper into the mixture, adjusting to taste.
- Press the noodle mixture into a buttered 9x13 inch casserole dish, spread evenly.
- In a bowl, mix panko bread crumbs with melted butter, sprinkle evenly over the casserole.
- Preheat oven to 375°F. Bake for 15 to 20 minutes until bubbling and golden brown on top.
Notes
- For best results, use freshly frozen peas.
- You can make the casserole ahead of time and refrigerate.
- Serve with green salad or bread for a complete meal.
Nutrition
Calories: 350kcalCarbohydrates: 38gProtein: 22gFat: 12gSaturated Fat: 6gSodium: 800mgFiber: 2gSugar: 3g
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