Easy Tuna Noodle Casserole Recipe
This Easy Tuna Noodle Casserole Recipe uses just a few simple ingredients and comes together to make a great comforting dinner!
Prep Time18 minutes mins
Cook Time25 minutes mins
Total Time43 minutes mins
Course: Main Course
Cuisine: American
Keyword: baked casserole, easy dinner
Servings: 5 servings
Calories: 257kcal
- 2 1/2 cups dry egg noodles or 4 ounces (see note about cooking)
- 10 ounces condensed cream of mushroom soup or homemade condensed cream of chicken soup
- 10 ounces canned tuna in water drained and flaked
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 2 slices white bread cut up and then broken down to crumbs in a food processor (see note)
- 1 tablespoon melted better
Preheat your oven to 400 degrees. Spray a 1 1/2 quart baking dish with cooking spray and set aside.
Cook the noodles according to package instructions.
Mix the condensed soup, milk, tuna, salt and pepper together in the prepared casserole dish. Then stir in the peas and the cooked noodles.
While the casserole bakes break down your bread and toss with melted butter. (See note about making this recipe easier).
Bake for 20 minutes. Top with bread and butter mixutre and bake for 5 more minutes or unitl the bread is golden brown.
Serve and enjoy!
You want to cook your egg noodles according to package instructions, subtracting 2 minutes from the boiling time. For example if your package says to cook for 10 to 12 minutes, you want to cook your noodles for 8 minutes.
If you want to make this recipe easier, skip the bread and make this with 1 cup of broken down Ritz crackers that have been tossed with 1 tablespoon melted butter.
Serving: 1cup | Calories: 257kcal | Carbohydrates: 28g | Protein: 17g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 56mg | Sodium: 913mg | Potassium: 257mg | Fiber: 2g | Sugar: 3g | Vitamin A: 30IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 12mg