Ingredients
Scale
- 8 oz (225 g) egg noodles
- 2 cans (5 oz each) tuna, drained and flaked
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup (240 ml) milk
- 1 cup (120 g) frozen peas
- 1 cup (100 g) shredded cheddar cheese
- 1/2 cup (60 g) breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the egg noodles according to package instructions, then drain and set aside.
- In a large bowl, combine the tuna, cream of mushroom soup, milk, peas, garlic powder, onion powder, salt, and pepper.
- Add the cooked noodles and half of the cheddar cheese to the mixture, stirring until well combined.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Top with the remaining cheddar cheese and breadcrumbs.
- Bake for 20 minutes or until bubbly and golden on top.
Notes
- For a healthier version, use whole grain noodles.
- Add some diced bell peppers or celery for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: easy tuna noodle casserole, quick dinner, comfort food