Description
A quick and delicious creamy tuna noodle casserole that’s perfect for dinner.
Ingredients
Scale
- 8 ounces egg noodles
- 2 cans (5 ounces each) tuna in water, drained
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup crushed potato chips (for topping)
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the drained tuna, cream of mushroom soup, frozen peas, shredded cheddar cheese, milk, garlic powder, onion powder, and black pepper. Stir until well combined.
- Add the cooked egg noodles to the mixture and gently fold until the noodles are evenly coated.
- Transfer the mixture to a greased 9×13 inch baking dish and spread it out evenly.
- In a small bowl, mix the crushed potato chips with the melted butter. Sprinkle the mixture evenly over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Let it cool for a few minutes before serving.
Notes
- For a healthier version, substitute whole wheat noodles and low-fat cream of mushroom soup.
- Add chopped vegetables like bell peppers or mushrooms for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg