Description
This Tuna Noodle Casserole is a classic, comforting dish perfect for a family dinner. It combines tender egg noodles, flaky tuna, creamy mushroom soup, and peas, all topped with melted cheddar cheese. Ready in just 45 minutes, this baked casserole is hearty and flavorful, making it an easy and satisfying meal for eight.
Ingredients
Scale
Main Ingredients
- 1 tablespoon butter
- 1 small onion, chopped
- 2 cans cream of mushroom soup, undiluted (10 3/4 oz. each)
- 1 cup milk
- 1 1/2 cup frozen peas, thawed and drained
- 4 cans tuna, drained (5 oz. each)
- 4 cups medium egg noodles, cooked and drained (about 1/2 of a 12 oz. package)
- 1 – 1 1/2 cups Cheddar cheese, shredded
Instructions
- Preheat oven: Preheat your oven to 400°F (204°C). Spray a 3-quart casserole dish with cooking spray and set it aside to prepare for the mixture.
- Sauté the onion: In a small skillet, melt the butter over medium-high heat. Add the chopped onion and cook until it becomes soft and translucent, releasing its sweetness. This should take about 3-5 minutes.
- Combine ingredients: In a large bowl, mix together the cream of mushroom soup, milk, thawed peas, drained tuna, and cooked egg noodles. Once the onions are soft, add them to the mixture and stir thoroughly to combine all the flavors evenly.
- Assemble casserole: Pour the combined mixture into the prepared casserole dish. Evenly sprinkle the shredded cheddar cheese over the top to create a cheesy crust as it bakes.
- Bake the casserole: Place the casserole in the preheated oven and bake for 20 to 25 minutes or until the casserole is heated through and the cheese on top is fully melted and slightly golden.
Notes
- Use fresh or frozen peas; make sure to thaw and drain them before adding to avoid excess moisture.
- Medium egg noodles work best for texture, but you can substitute with other short pasta like rotini or penne.
- For a richer flavor, add a pinch of black pepper or a teaspoon of Dijon mustard to the mixture before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.
