Description
Experience the joy of summer with this comforting Summer Tuna Noodle Casserole. Creamy egg noodles, tender tuna, and vibrant peas come together in perfect harmony, topped with a golden breadcrumb crust. This nostalgic dish is not only quick to make but also a delightful crowd-pleaser for picnics or family dinners. Each bite offers a flavorful escape, ensuring everyone will come back for seconds!
Ingredients
Scale
- 8 oz wide egg noodles
- 2 cans (5 oz each) quality canned tuna in water
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup whole milk
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cup frozen peas
- 1 cup shredded sharp cheddar cheese (divided)
- 1 cup seasoned breadcrumbs
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the egg noodles in boiling water according to package instructions until al dente; drain and set aside.
- In a large bowl, combine drained tuna, cream of mushroom soup, milk, onion powder, garlic powder, frozen peas, and half of the cheddar cheese. Mix well.
- Gently fold in the cooked noodles until evenly coated.
- Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
- Sprinkle the remaining cheddar cheese and breadcrumbs on top.
- Bake for 25-30 minutes or until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg