Pantry & Instant

Classic Tuna Noodle Casserole

Name: Classic Tuna Noodle Casserole
Total time: 40 min
Yield: 3 servings
Cuisine: Pantry & Instant
Ingredients: 12 oz wide egg noodles; 2 cans (5 oz each) tuna in water, drained and flaked; 2 cans (10.5 oz each) condensed cream of mushroom soup; 1 cup frozen peas; 1/2 cup whole milk; 1 cup shredded sharp cheddar cheese; 3/4 cup crushed potato chips or panko breadcrumbs

The quintessential American comfort casserole of egg noodles, canned tuna, and creamy mushroom sauce baked under a crunchy crumb topping.

40 minutes

Serves 3

Dinner

Contains common allergens

Egg Fish Dairy Seafood Wheat

In the app, Listahan checks these against your household automatically.

Instructions

5 steps

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.

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