Tuna Casserole
This easy tuna casserole recipe with cream of mushroom soup is a classic comfort food made with egg noodles, peas, tuna, and a buttery breadcrumb topping.
Servings: 12
Calories: 297kcal
Ingredients
- 12 oz egg noodles
- 1 cup frozen peas defrosted
- 2 10 1/2oz condensed mushroom soup
- 2 5-6oz cans tuna drained
- 1/2 cup milk
- 1 cup cheddar cheese
- salt and pepper to taste
Crumb Topping
- 1 cup panko bread crumbs
- 2 tbsp butter melted
- 1 cup cheddar cheese
Instructions
- Preheat oven to 425°F and prepare a 9x13 inch baking dish with grease or parchment. Set aside.
- Combine topping ingredients and set aside.
- Boil noodles according to package directions and set to the side. Let cool.
- In a large bowl combine noodles, peas, soup, milk, cheese, and tuna. Mix well to combine.
- Spread the mixture into the pan and top with crumb topping.
- Bake 18-20 minutes or until bubbly and the topping is lightly browned.
Notes
- Slightly undercook noodles so they don’t become mushy.
- Drain tuna thoroughly to avoid excess moisture.
- Let casserole rest 5 minutes before serving.
Nutrition
Calories: 297kcal | Carbohydrates: 30g | Protein: 18g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 645mg | Potassium: 245mg | Fiber: 2g | Sugar: 2g | Vitamin A: 613IU | Vitamin C: 2mg | Calcium: 177mg | Iron: 2mg