Description
A comforting and creamy tuna noodle bake combining tender egg noodles, tuna, peas, and a cheesy mushroom sauce, baked to golden perfection for an easy and delicious family meal.
Ingredients
Scale
Main Ingredients
- 12 oz egg noodles
- 2 cans (5 oz each) tuna in water, drained
- 1 cup frozen peas
- 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
- 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 prepare it for the casserole.
- Cook Noodles: Boil the egg noodles according to the package directions until tender. Drain them well and set aside to cool slightly.
- Mix Ingredients: In a large bowl, combine the drained tuna, frozen peas, cream of mushroom soup, sour cream or mayonnaise, shredded cheddar cheese, milk, garlic powder, salt, and pepper. Stir the mixture until thoroughly blended.
- Combine with Noodles: Add the cooked egg noodles into the bowl with the sauce and tuna mixture. Gently toss to evenly coat the noodles with the creamy mixture.
- Prepare for Baking: Pour the tuna noodle mixture into the greased baking dish, spreading it out evenly to ensure uniform cooking.
- Add Cheese Topping: Sprinkle additional shredded cheddar cheese over the top of the casserole for a cheesy crust when baked.
- Bake: Place the baking dish in the preheated oven and bake for 20–25 minutes, until the casserole is bubbling around the edges and the cheese on top is melted and golden brown.
- Serve: Remove from oven and let the casserole cool slightly before serving to allow it to set and make serving easier.
Notes
- You can substitute sour cream with mayonnaise for a slightly different creamy texture.
- Adding extra vegetables like diced carrots or mushrooms can increase the nutritional value and add flavor.
- To make this dish gluten-free, use gluten-free noodles and ensure the cream of mushroom soup is gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the oven or microwave until warmed through.
