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Tuna Noodle Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

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

Method
 

  1. Preheat oven to 375°F and grease a 9x13-inch baking dish.
  2. Cook egg noodles according to package directions until just shy of al dente, then drain well.
  3. In a large bowl, combine the cream of mushroom soup, milk, black pepper, and garlic powder until smooth.
  4. Add the cooked noodles, tuna, peas, celery, and cheddar cheese to the soup mixture and stir until everything is well combined.
  5. Pour the mixture into the prepared baking dish and spread evenly.
  6. In a small bowl, toss the crushed potato chips or breadcrumbs with melted butter, then sprinkle over the top of the casserole.
  7. Bake for 25-30 minutes until bubbly around the edges and the topping is golden brown.
  8. Let stand for 5 minutes before serving.