Classic Tuna Noodle Casserole
The quintessential American comfort casserole of egg noodles, canned tuna, and creamy mushroom sauce baked under a crunchy crumb topping.
Contains common allergens
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Instructions
- 1
Preheat the oven to 375°F and bring a large pot of salted water to a rolling boil, then cook the egg noodles for about 6 minutes until just shy of al dente, since they will continue softening in the oven, and drain them well.
- 2
In a large bowl, whisk together both cans of condensed cream of mushroom soup with the 1/2 cup milk until smooth, then fold in the drained tuna, frozen peas, and 3/4 cup of the cheddar cheese.
- 3
Add the drained noodles to the bowl and gently toss until every strand is coated in the creamy mixture, seasoning with a pinch of salt and several grinds of black pepper to taste.
- 4
Transfer the mixture to a greased 9x13-inch baking dish, spreading it into an even layer, then scatter the remaining 1/4 cup cheddar and the crushed potato chips evenly over the top.
- 5
Bake uncovered for 25 to 30 minutes until the casserole is bubbling at the edges and the topping is golden brown, then let it rest for 5 minutes before serving so the sauce sets.
Plan it in Listahan
Add Classic Tuna Noodle Casserole to your week, check it against your household's allergens, and build the shopping list automatically.