Ingredients
Scale
- 2 cups (200 g) egg noodles
- 1 can (15 oz / 425 g) tuna, drained
- 1 cup (240 ml) cream of mushroom soup
- 1 cup (240 ml) milk
- 1 cup (100 g) frozen peas
- 1 cup (100 g) shredded cheddar cheese
- 1/2 cup (50 g) breadcrumbs
- 1 tablespoon (15 ml) olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the egg noodles according to the package instructions, then drain.
- In a large bowl, mix the cooked noodles, tuna, cream of mushroom soup, milk, peas, and half of the cheddar cheese. Season with salt and pepper.
- Transfer the mixture to a greased baking dish and sprinkle the remaining cheddar cheese on top.
- In a small bowl, combine breadcrumbs and olive oil, then sprinkle over the casserole.
- Bake for 20 minutes or until bubbly and golden brown.
Notes
- For added flavor, mix in some chopped onions or garlic.
- Feel free to substitute with your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: tuna noodle casserole, easy dinner recipe, comfort food