Cheesy Tuna Noodle Casserole Tray

Serves 6 · 15 min prep · 30 min cook

Ingredients

• 12 oz egg noodles
• 3 cans (5 oz each), drained canned tuna in water
• 2 cans (10.5 oz each) cream of mushroom soup
• 1.5 cups frozen peas
• 2 cups shredded cheddar cheese
• 1/2 cup milk
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 cup crushed potato chips or breadcrumbs
• 2 tbsp, melted butter
• 2 cups frozen mixed vegetables
• 6 small applesauce cups or fruit cocktail cups

Instructions

1. 1Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the egg noodles until just al dente, about 1 minute less than package time; drain well.
2. 2In a large mixing bowl, combine the drained tuna, cream of mushroom soup, milk, frozen peas, half the cheddar cheese, onion powder, garlic powder, and black pepper. Fold in the cooked noodles until everything is evenly coated.
3. 3Transfer the mixture to a greased 9-by-13-inch baking dish and spread into an even layer. Sprinkle the remaining cheddar over the top.
4. 4Toss the crushed potato chips with melted butter and scatter them evenly over the cheese for a crunchy TV-dinner style topping.
5. 5Bake 20 to 25 minutes until the casserole is bubbling at the edges and the topping is golden brown. Let it rest 5 minutes so it sets slightly for cleaner scoops.
6. 6Meanwhile, heat the frozen mixed vegetables until tender, about 4 to 5 minutes, and keep the fruit cups chilled or at room temperature for the sweet compartment.
7. 7Scoop generous portions of the cheesy tuna noodle casserole into the main section of each divided plate or tray.
8. 8Add a side of mixed vegetables in the second compartment and nestle a fruit cup or applesauce into the third for the full nostalgic frozen-dinner experience.
9. 9Serve hot so the cheese pulls and the chip topping stays crisp, giving home cooks that classic cafeteria-tray comfort in one playful plate.