Classic Tuna Noodle Casserole
Ingredients:
8 oz egg noodles
2 cans (5 oz each) tuna, drained
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup milk
1 cup frozen peas
1/2 cup grated cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
2 tablespoons butter, melted
Salt and pepper to taste
Directions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook the egg noodles according to the package instructions. Drain and set aside.
In a large bowl, combine the tuna, cream of mushroom soup, milk, frozen peas, and cheddar cheese. Mix well.
Add the cooked noodles to the bowl and gently fold until everything is well combined. Season with salt and pepper to taste.
Pour the mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, mix the bread crumbs and melted butter until the crumbs are coated. Sprinkle the bread crumb mixture over the top of the casserole.
Bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown. Let it cool for a few minutes before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 380 kcal | Servings: 6 servings
