If you're craving a comforting and delicious casserole, look no further than this Tuna Casserole with Egg Noodles recipe! This dish is perfect for a weeknight dinner or a cozy weekend meal, and it's sure to become a family favorite. Plus, it's easy to make and can be customized to your liking.
Ingredients:
- 1 package (16 oz) egg noodles
- 2 cans (10.5 oz each) cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 2 cans (5 oz each) tuna, drained
- 1 cup breadcrumbs
- 1/2 cup shredded cheddar cheese
- 2 tablespoons butter, melted
- Salt and pepper, to taste
To start, preheat your oven to 375°F. Cook the egg noodles according to the package instructions and set aside. In a mixing bowl, combine the cream of mushroom soup, milk, frozen peas, and drained tuna. Add salt and pepper to taste and mix well.
Next, add the cooked egg noodles to the mixture and stir until everything is well combined. Transfer the mixture to a 9x13 inch baking dish.
In a separate bowl, combine the breadcrumbs, shredded cheddar cheese, and melted butter. Mix well and sprinkle the mixture on top of the tuna casserole.
Bake the casserole for 25-30 minutes, or until the top is golden brown and the casserole is heated through. Serve hot and enjoy!