Easy Tuna Noodle Casserole Recipe
This Easy Tuna Noodle Casserole Recipe uses just a few simple ingredients and comes together to make a great comforting dinner!
Servings: 5 servings
Calories: 257kcal
Ingredients
- 2 1/2 cups dry egg noodles or 4 ounces (see note about cooking)
- 10 ounces condensed cream of mushroom soup or homemade condensed cream of chicken soup
- 10 ounces canned tuna in water drained and flaked
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 2 slices white bread cut up and then broken down to crumbs in a food processor (see note)
- 1 tablespoon melted better
Instructions
- Preheat your oven to 400 degrees. Spray a 1 1/2 quart baking dish with cooking spray and set aside.
- Cook the noodles according to package instructions.
- Mix the condensed soup, milk, tuna, salt and pepper together in the prepared casserole dish. Then stir in the peas and the cooked noodles.
- While the casserole bakes break down your bread and toss with melted butter. (See note about making this recipe easier).
- Bake for 20 minutes. Top with bread and butter mixutre and bake for 5 more minutes or unitl the bread is golden brown.
- Serve and enjoy!
Notes
You want to cook your egg noodles according to package instructions, subtracting 2 minutes from the boiling time. For example if your package says to cook for 10 to 12 minutes, you want to cook your noodles for 8 minutes.
If you want to make this recipe easier, skip the bread and make this with 1 cup of broken down Ritz crackers that have been tossed with 1 tablespoon melted butter.
Nutrition
Serving: 1cup | Calories: 257kcal | Carbohydrates: 28g | Protein: 17g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 56mg | Sodium: 913mg | Potassium: 257mg | Fiber: 2g | Sugar: 3g | Vitamin A: 30IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 12mg