🛒Ingredients
- 12 oz egg noodles
- 2 cans (5 oz each) tuna in water, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup breadcrumbs
- 2 tbsp butter
- 1/2 tsp garlic powder
- Salt and pepper to taste
🔧Kitchen Tools Needed
- large pot
- large mixing bowl
- 9x13 inch baking dish
- small saucepan
- mixing spoon
📝Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- 3
In a large mixing bowl, combine the drained tuna, cream of mushroom soup, milk, garlic powder, salt, and pepper. Mix until well combined.
- 4
Add the cooked noodles and frozen peas to the tuna mixture, and gently stir until everything is evenly coated.
- 5
Transfer the mixture into a 9x13 inch baking dish, spreading it evenly.
- 6
Sprinkle the shredded cheddar cheese over the top of the noodle mixture.
- 7
Melt the butter in a small saucepan or microwave-safe dish, then mix in the breadcrumbs until well combined.
- 8
Sprinkle the buttered breadcrumbs over the cheese layer.
- 9
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.
- 10
Remove from oven and let it cool for a few minutes before serving.
🥗Nutrition Information
⚡Calories per serving: 350
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use fresh vegetables instead of frozen peas?
Yes, you can use fresh vegetables such as diced carrots or broccoli. Just make sure to cook them slightly before adding to the casserole.
Can I make this dish ahead of time?
Absolutely! You can prepare the casserole up to the baking step and refrigerate it for up to 24 hours. Simply bake when ready to serve.
