Yield: 6 servings
Easy Tuna Noodle Casserole
This easy Tuna Noodle Casserole recipe is made with canned tuna, egg noodles, and cheddar cheese, under a crispy and seasoned bread topping! It's classic comfort food that the whole family will enjoy.
Ingredients
- 8 oz medium egg noodles
- 1 (9 oz) can tuna, drained
- 2 (10.5 oz) cans cream of mushroom soup, or cream of celery
- 1 cup green peas
- ¾ cup milk
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper , to taste
Topping:
- 1 cup Pepperidge Farm classic stuffing, dry mix only, or panko bread crumbs
- ¼ cup fresh minced parsley
- 2 tablespoons melted butter
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Instructions
- Preheat oven to 375°F. Spray a 9x13 casserole dish with nonstick spray. Set aside.
- Cook the egg noodles according to package directions, until al dente. Drain noodles and place in a large mixing bowl.
- Add the tuna, peas, milk, soup, cheese, garlic powder and onion powder to the noodles and mix thoroughly. Seasoning with salt and pepper, to taste. Spread mixture evenly into the prepared casserole dish.
- In a small bowl, combine the breadcrumbs, parsley and melted butter. Spread the breadcrumb mixture over the casserole.
- Bake for 20 to 25 minutes, until hot and bubbly. Serve warm.
Notes
- Store: Keep leftover tuna casserole in an airtight container in the fridge for up to 5 days.
- Reheat: Warm in the microwave in 30-second bursts or, for best results, bake at 350°F for 10-15 minutes until heated through.
Nutrition
Serving: 1serving, Calories: 467kcal, Carbohydrates: 51g, Protein: 27g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 85mg, Sodium: 1104mg, Potassium: 471mg, Fiber: 4g, Sugar: 5g, Vitamin A: 798IU, Vitamin C: 13mg, Calcium: 241mg, Iron: 4mg