One Pot Tuna Noodle Casserole
One Pot Tuna Noodle Casserole
A classic comfort dish made with tender egg noodles, savory tuna, creamy sauce, and topped with crispy breadcrumbs.
Nutrition
Calories: 350cal
Carbohydrate: 40g
Protein: 20g
Fat: 15g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
30 min Cook
45 min Total
6 Servings
Ingredients
- 12 oz egg noodles
- 2 cans (5 oz each) tuna, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, bring water to a boil. Cook the egg noodles according to the package instructions until al dente. This usually takes about 8-10 minutes. Drain the noodles and set aside.
- While the noodles are cooking, use a mixing bowl to combine the cream of mushroom soup and milk. Stir until smooth.
- Add the drained tuna, frozen peas, and shredded cheddar cheese to the soup mixture. Stir until all ingredients are well mixed.
- Gently fold in the cooked noodles. Season with salt and pepper to taste. Mix well so that the sauce is evenly distributed.
- Transfer the noodle mixture to a 9×13 inch baking dish. Spread it out evenly.
- In a small pan, melt the butter over medium heat. Add the breadcrumbs and stir until they are well-coated and lightly toasted. This will make your topping extra crunchy.
- Sprinkle the buttered breadcrumbs evenly over the noodle mixture in the baking dish.
- Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes.
- After 15 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
- Carefully take the casserole out of the oven (use oven mitts). Let it cool for a few minutes before serving to ensure the sauce thickens a bit.