# Tuna Noodle Casserole

Retro comfort at its cheapest: creamy tuna and noodles with peas under a golden breadcrumb crust.

- **Time:** 35 min

- **Servings:** 6 servings

- **Difficulty:** Easy

## Ingredients

- 12 oz egg noodles

- 2 cans (5 oz each) tuna, drained

- 1 can (10.5 oz) cream of mushroom soup

- 1 cup frozen peas

- 1 cup shredded cheddar cheese

- 1/2 cup milk

- 1/2 cup breadcrumbs

- 2 tbsp butter, melted

## Instructions

- Heat the oven to 375°F (190°C). Cook the egg noodles until just al dente and drain.

- Stir the soup, milk, tuna, peas, and half the cheddar into the noodles.

- Spread in a greased 9x13 inch baking dish.

- Toss the breadcrumbs with the melted butter and sprinkle over the top with the remaining cheddar.

- Bake 20 minutes until bubbly and golden. Rest 5 minutes before serving.

**Tags:** [Budget Recipes](/recipes/#budget)

## More recipes to try

- [Hearty Bean Soup](/bean-soup/)
- [Rice and Beans](/rice-and-beans/)
- [Crispy Potato Hash](/potato-hash/)

## Frequently asked questions

### How long does it take to make Tuna Noodle Casserole?

Tuna Noodle Casserole takes about 35 min from start to finish, which makes it a great fit for busy weeknights.

### Can I meal prep Tuna Noodle Casserole?

Yes. Cook Tuna Noodle Casserole as written, let it cool completely, then store it in airtight containers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

### What can I substitute in Tuna Noodle Casserole?

You can swap the protein for a similar one, like turkey for chicken or chickpeas for white beans, and use whatever vegetables you have on hand. Keep the seasoning amounts the same so the flavor stays balanced.