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

1. Heat the oven to 375°F (190°C). Cook the egg noodles until just al dente and drain.
2. Stir the soup, milk, tuna, peas, and half the cheddar into the noodles.
3. Spread in a greased 9x13 inch baking dish.
4. Toss the breadcrumbs with the melted butter and sprinkle over the top with the remaining cheddar.
5. Bake 20 minutes until bubbly and golden. Rest 5 minutes before serving.

Tags: Budget Recipes

More recipes to try

• Hearty Bean Soup
• Rice and Beans
• Crispy 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.