Tuna Noodle Casserole

A mid-century American staple, tuna noodle casserole rose with convenience pantries and weeknight baking. Creamy mushroom soup binds tender egg noodles and flaked tuna, finished under a crunchy chip or breadcrumb lid.

Serves 6 · 15 min prep · 30 min cook

Estimate for one serving

• 300 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 12 oz egg noodlesPantry
• 2 cans (5 oz each) canned tuna in water, drainedPantry
• 1 can (10.5 oz) cream of mushroom soupPantry
• 1 cup frozen peasFrozen
• 1/2 cup milkDairy
• 1 cup cheddar cheese, shreddedDairy
• 1 cup crushed potato chips or breadcrumbsPantry
• 1/2 onion, finely choppedProduce
• 2 tbsp butterDairy
• to taste salt and black pepperSpices

Instructions

1. 1Heat oven to 375°F. Cook noodles 1–2 minutes shy of package directions; drain.
2. 2Sauté onion in butter until soft. Stir with soup, milk, tuna, peas, half the cheese, salt, and pepper.
3. 3Fold in noodles; pour into a greased 9x13-inch dish. Top with remaining cheese and chips.
4. 4Bake 25–30 minutes until bubbly and golden on top.