Description
Indulge in the comfort of a warm Summer Tuna Noodle Casserole, where creamy textures meet savory tuna and a delightful crunch from the topping. This quick and easy dish is perfect for family weeknight dinners or summer gatherings, bringing joy to every table. With tender egg noodles enveloped in rich flavors and topped with crispy breadcrumbs, it’s a nostalgic classic that will have everyone coming back for seconds.
Ingredients
Scale
- 8 oz egg noodles
- 2 (5 oz) cans of quality canned tuna, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1 cup frozen peas
- ½ cup plain or seasoned breadcrumbs
- ¼ tsp paprika
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Boil water in a large pot; cook egg noodles according to package instructions until al dente. Drain without rinsing.
- In a large bowl, mix drained tuna, cream of mushroom soup, milk, cheddar cheese, and frozen peas until well combined.
- Gently fold in cooked egg noodles until evenly coated.
- Pour the mixture into the greased baking dish. Sprinkle breadcrumbs on top and add paprika for color.
- Bake for 25-30 minutes until bubbling and golden brown. Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg