Description
Summer Tuna Noodle Casserole is a nostalgic and comforting dish, perfect for family dinners or potluck gatherings. This creamy casserole features tender egg noodles enveloping flavorful tuna, bright green peas, and a gooey cheddar topping, all baked to perfection with a crunchy breadcrumb finish. Easy to prepare and satisfying, it’s a dish that evokes happy memories while promising deliciousness in every bite.
Ingredients
Scale
- 8 oz egg noodles
- 2 (5 oz) cans tuna in water, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup frozen peas
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup seasoned breadcrumbs
- 2 tbsp melted butter (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Boil salted water in a large pot, add egg noodles, and cook until al dente (6–8 minutes). Drain well.
- In a large bowl, mix drained tuna, cream of mushroom soup, frozen peas, and half of the shredded cheddar until creamy.
- Fold in the cooked pasta until evenly coated.
- Pour the mixture into a greased 9×13 inch baking dish and spread evenly.
- Top with remaining cheese and seasoned breadcrumbs; drizzle with melted butter if desired.
- Bake uncovered for 25–30 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 360
- Sugar: 2g
- Sodium: 690mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 50mg