Description
A comforting and creamy tuna noodle bake that combines tender egg noodles with savory tuna, peas, and a cheesy mushroom sauce. This easy-to-make casserole is perfect for a family dinner and delivers rich flavors with a golden, bubbly cheese topping.
Ingredients
Scale
Pasta
- 12 oz egg noodles
Protein & Vegetables
- 2 cans (5 oz each) tuna in water, drained
- 1 cup frozen peas
Sauce & Dairy
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup sour cream or mayonnaise
- 1 cup shredded cheddar cheese (plus extra for topping)
- ½ cup milk
Seasonings
- ½ tsp garlic powder
- Salt & pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Noodles: Prepare the egg noodles according to package instructions until al dente. Drain well and set aside.
- Mix Sauce: In a large bowl, combine drained tuna, frozen peas, cream of mushroom soup, sour cream or mayonnaise, shredded cheddar cheese, milk, garlic powder, salt, and pepper. Stir until evenly mixed.
- Combine with Noodles: Add the cooked noodles to the bowl with the sauce mixture. Gently toss until the noodles are fully coated with the creamy mixture.
- Transfer to Baking Dish: Pour the combined noodle and sauce mixture into the prepared baking dish, spreading it out evenly for uniform cooking.
- Add Cheese Topping: Sprinkle extra shredded cheddar cheese evenly over the top for a golden, bubbly crust.
- Bake: Place the baking dish in the oven and bake for 20 to 25 minutes until the casserole is bubbling and the cheese on top is golden brown.
- Cool and Serve: Remove from the oven and let it cool slightly before serving to allow the dish to set and be easier to portion.
Notes
- For a richer flavor, substitute sour cream with mayonnaise or vice versa according to preference.
- Frozen peas can be substituted with other vegetables like corn or mixed vegetables.
- Use gluten-free noodles to make this recipe gluten-free.
- To add extra crunch, sprinkle breadcrumbs on top before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
