Tuna Noodle Casserole
A creamy, cozy dish that feeds a crowd using pantry staples; perfect for busy weeknights and easy to customize.
Ingredients
Main Ingredients
- 8 to 12 oz egg noodles
- 2 cans tuna, drained well Choose chunk light tuna for a mild taste.
- 1 can cream of mushroom soup or cream of chicken You can also make a homemade sauce.
- 1 cup milk Add more if the mixture looks thick.
- 1 to 2 cups shredded cheddar, divided
- 1 cup frozen peas Optional, but recommended.
- 1/2 tsp garlic powder
- to taste salt and pepper Season to taste.
Topping
- crushed crackers or breadcrumbs Mix with a little melted butter.
Instructions
Preparation
- Boil the noodles in salted water and cook for 6 to 7 minutes, then drain.
- In a large bowl, stir together the soup, milk, garlic powder, salt, pepper, and half of the cheese.
- Fold in the drained tuna, peas, and noodles. Splash in more milk if the mixture looks thick.
- Pour into a greased baking dish and top with the remaining cheese.
- Mix the crushed crackers with melted butter and scatter on top.
Baking
- Bake at 375°F for 20 to 25 minutes until bubbly and lightly golden on top.
- Let it sit for 5 to 10 minutes before serving.
Notes
Assemble the casserole ahead of time and refrigerate for up to 24 hours. Add the topping right before baking for a crispy finish. Great for leftovers.