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Tuna Noodle Retro Bake

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 ounces wide egg noodles
  • 2 cans 5 ounces each tuna in water, drained
  • 1 can 10.5 ounces cream of mushroom soup
  • 1 cup sour cream
  • 1 cup frozen peas
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup milk
  • 1 cup panko breadcrumbs
  • 3 tablespoons butter melted
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 375°F and grease a 9x13-inch baking dish.
  2. Cook egg noodles according to package directions until al dente, then drain and set aside.
  3. In a large bowl, combine cream of mushroom soup, sour cream, milk, garlic powder, salt, and pepper, mixing until smooth.
  4. Add cooked noodles, drained tuna, frozen peas, and 1.5 cups of the shredded cheddar cheese to the soup mixture, stirring until everything is well combined.
  5. Pour the mixture into the prepared baking dish and top with remaining 1/2 cup cheddar cheese.
  6. In a small bowl, mix panko breadcrumbs with melted butter until evenly coated, then sprinkle over the casserole.
  7. Bake for 30-35 minutes until bubbly and golden brown on top, then let rest for 5 minutes before serving.