Tuna Noodle Casserole is a quick and easy comfort meal that combines egg noodles, tuna, and creamy mushroom soup, topped with crunchy potato chips.
Author:Sabrina Hermes
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
8 ounces egg noodles
2 cans (5 ounces each) tuna in water, drained
1 can (10.5 ounces) cream of mushroom soup
1 cup frozen peas
1 cup shredded cheddar cheese
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1 cup crushed potato chips (optional, for topping)
1 tablespoon olive oil (for greasing the baking dish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil.
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the drained tuna, cream of mushroom soup, frozen peas, shredded cheddar cheese, milk, garlic powder, onion powder, and black pepper. Mix until well combined.
Add the cooked egg noodles to the mixture and stir gently until the noodles are evenly coated.
Pour the mixture into the prepared baking dish, spreading it out evenly.
If using, sprinkle the crushed potato chips evenly over the top for added crunch.
Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly.
Remove from the oven and let it cool for 5 minutes before serving.
Notes
For a healthier option, substitute whole wheat noodles and low-fat cream of mushroom soup.
Add chopped bell peppers or mushrooms to the mixture for extra flavor and nutrition.