Description
This easy tuna noodle casserole is a classic, budget-friendly dish ready in just 30 minutes. You can make this family favorite with just 6 simple ingredients (and no cheese!)
Ingredients
- 6-ounces egg noodles, cooked
- 10-ounce bag peas, frozen
- 10-ounce can tuna, drained
- 10-ounce can condensed cream of mushroom soup
- ¼ Italian bread crumbs
- 2 tbsp butter, melted
- ¼-½ c milk (optional, you can also use water or chicken stock for added flavor)
- salt and Pepper to taste
Instructions
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Preheat the oven to 350° and prepare a casserole dish with non-stick cooking spray or olive oil.
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In a large bowl, mix together all the ingredients.
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Place in a casserole dish and bake for 20-25 minutes.
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Remove from the oven and enjoy!
Notes
Store leftover tuna noodle casserole in an airtight container for up to 3 days. Reheat in the microwave.
This casserole freezes well both before or after baking. Wrap tightly in plastic wrap or store in a freezer-safe container and keep in the freezer for up to 3 months. If freezing an unbaked casserole allow it to thaw overnight in the refrigerator before baking and extend the cooking time 5-10 minutes.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 196
- Sugar: 2.2 g
- Sodium: 750.2 mg
- Fat: 5.3 g
- Carbohydrates: 20.4 g
- Fiber: 1.9 g
- Protein: 15.8 g
- Cholesterol: 35.6 mg