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Lily

Creamy Tuna Noodle Casserole: Quick Dinner Delight!

A quick and delicious creamy tuna noodle casserole that's perfect for dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
  3. 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.
  4. Add the cooked egg noodles to the mixture and gently fold until the noodles are evenly coated.
  5. Transfer the mixture to a greased 9x13 inch baking dish and spread it out evenly.
  6. In a small bowl, mix the crushed potato chips with the melted butter. Sprinkle the mixture evenly over the top of the casserole.
  7. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
  8. Let it cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 9gCholesterol: 40mgSodium: 600mgFiber: 2gSugar: 2g

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.

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