cheesy tuna noodle casserole
This cheesy tuna noodle casserole is a comforting and hearty dish that's easy to prepare. It's a wonderful option for a family dinner or a potluck, packed with creamy flavors and a crispy topping.
Equipment
- 1 large pot
- 1 skillet
- 1 baking dish (2-quart)
- 1 mixing bowl
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 oven
Ingredients
- 8 oz egg noodles
- 2 cans (5 oz each) tuna in water, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup frozen peas
- 1 ½ cups shredded cheddar cheese ½ cup reserved for topping if desired.
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- to taste salt
- to taste pepper
- 1 cup crushed potato chips Optional for topping.
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 skillet over medium heat, combine the drained tuna, cream of mushroom soup, frozen peas, milk, garlic powder, onion powder, salt, and pepper. Stir until well combined and heated through.
- Add the cooked egg noodles to the skillet and mix well to coat the noodles evenly with the cheesy tuna mixture.
- Stir in 1 cup of shredded cheddar cheese, mixing until melted and well incorporated.
- Transfer the mixture into a greased 2-quart baking dish. If desired, sprinkle crushed potato chips on top for added crunch.
- Bake in the preheated oven for about 20 minutes or until the casserole is bubbly and slightly golden on top.
- Remove from the oven and let it cool for a few minutes before serving. Top with the remaining ½ cup of shredded cheddar cheese if desired.
Notes
You can substitute the tuna with canned chicken for a different flavor.
This casserole can be made in advance and stored in the refrigerator. Just reheat before serving.
Feel free to add other vegetables, such as mushrooms or bell peppers, for extra nutrition and flavor.