Description
A comforting and creamy tuna noodle bake combining tender egg noodles, tuna, peas, and a cheesy mushroom sauce, topped with a buttery breadcrumb crust. Perfect for an easy family dinner that’s both satisfying and delicious.
Ingredients
Scale
Pasta
- 12 oz egg noodles
Main Ingredients
- 2 cans (5 oz each) tuna in water, drained
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
Sauce
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Topping
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook noodles: Boil the egg noodles according to package instructions until they are al dente. Drain well and set aside.
- Mix sauce and ingredients: In a large bowl, whisk together the cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper. Add the drained tuna, cooked noodles, frozen peas, and shredded cheddar cheese. Stir everything until evenly combined.
- Assemble bake: Pour the noodle mixture into the prepared baking dish and spread it out evenly.
- Add topping: In a small bowl, combine the breadcrumbs with melted butter, then sprinkle this mixture over the top of the casserole.
- Bake: Place the dish in the oven and bake for 25 to 30 minutes, until the top is golden brown and the casserole is bubbling hot.
- Cool and serve: Allow the bake to cool slightly before serving to set the casserole and make it easier to portion.
Notes
- Substitute Greek yogurt for sour cream for a tangier flavor and lighter texture.
- Add sautéed diced onions or celery to the mixture for extra aroma and crunch.
- For a crunchier topping, use crushed butter crackers instead of breadcrumbs.
