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Tuna Noodle Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 oz egg noodles
  • 2 cans 5 oz each tuna, drained
  • 2 cans 10.5 oz each cream of mushroom soup
  • 1 cup frozen peas
  • 1 cup milk
  • 1.5 cups shredded cheddar cheese divided
  • 1.5 cups crushed potato chips or panko breadcrumbs
  • 3 tablespoons butter melted
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Method
 

  1. Preheat oven to 375°F and grease a 9x13-inch baking dish.
  2. Cook egg noodles according to package directions but reduce cooking time by 2 minutes so they're slightly underdone. Drain well.
  3. In a large bowl, mix together the drained tuna, cream of mushroom soup, frozen peas, milk, 1 cup of cheese, onion powder, garlic powder, and black pepper.
  4. Add the cooked noodles to the mixture and stir until everything is well combined.
  5. Pour mixture into the prepared baking dish and spread evenly.
  6. Combine crushed potato chips or panko with melted butter and remaining 1/2 cup cheese, then sprinkle evenly over the casserole.
  7. Bake for 25 minutes until bubbly and topping is golden and crispy.
  8. Let cool for 5 minutes before serving.