Description
Classic tuna noodle casserole with egg noodles and peas. From Olivia at Flavors.
Ingredients
Scale
- 12 ounces (340g) wide egg noodles
- 2 cans (5 ounces / 142g each) tuna in water, drained
- 1 can (10.5 ounces / 298g) condensed cream of mushroom soup
- 1 cup (240ml) milk
- 1 cup (150g) frozen peas
- 1/2 small onion, minced
- 1 cup (113g) shredded cheddar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup (50g) panko or crushed Ritz
- 2 tablespoons (28g) butter, melted
Instructions
- Heat the oven to 375°F (190°C). Grease a 9×13-inch dish. Boil noodles 1 minute shy of package time. Drain.
- Stir noodles, tuna, soup, milk, peas, onion, cheddar, salt, and pepper. Spread in the dish.
- Toss panko with melted butter. Sprinkle on top.
- Bake 22 to 28 minutes until bubbling and the top is golden. Rest 5 minutes.
Notes
Tuna in oil is richer; drain it well. A handful of potato chips on top is the old-school move.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American