Tuna Noodle Casserole
An old classic, tuna noodle casserole is the ultimate comfort food. Learn how easy it is to make classic tuna noodle casserole here.
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Equipment
- 13x9 Pan
- mixing bowl
Ingredients
- 12 oz Egg Noodles uncooked
- 10.5 oz cream of celery soup cream of mushroom, or 1 1/4 cup homemade equivalent
- 12 oz light tuna in water drained
- 12 oz frozen peas and carrots
- ⅓ cup milk or alternative
- ¼ cup mayonnaise
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 cups sharp cheddar cheese shredded, divided
Crumb Topping
- ½ cup bread crumbs or crushed ritz crackers
- 2 tablespoons unsalted butter melted
Instructions
- Preheat oven to 350 degrees F
- In a large pot boil noodles according to package directions to al dente
- In a large bowl mix together soup, tuna, peas and carrots, milk, mayonnaise, 1 cup cheese, and seasonings until well combined
- Fold in cooked noodles and mix until well combined
- Pour mixture into a 13x9 baking dish
- In a small microwavable safe bowl melt 2 tablespoons of butter and combine with bread crumbs
- Sprinkle 1 cup cheese on top of casserole
- Sprinkle bread crumb mixture on top of casserole
- Bake for about 40-45 minutes or until golden brown and bubbly
- Store leftovers in refrigerator
Video
Notes
Peas and Carrots - these can be omitted, or use frozen peas only
Use crushed ritz crackers or even crushed potato chips in place of the bread crumbs for a twist.
Servings: 6 Servings
Calories: 601kcal
