Ingredients
Scale
- 2 1/2 cups dry egg noodles (4 ounces or 113.4 grams)
- 10 ounces condensed cream of mushroom soup (298 grams) or homemade condensed cream of chicken soup
- 1/2 cup milk (113.5 grams)
- 10 ounces canned tuna in water (drained and flaked, 283.5 grams before draining)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas (133.5 grams)
- 2 slices white bread (cut up and processed into crumbs)
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 400°F and spray a baking dish with cooking spray.
- Cook the egg noodles according to package instructions until al dente; drain and set aside.
- Mix the cream of mushroom soup, milk, tuna, salt, and pepper in the greased baking dish until well blended.
- Stir in the cooked egg noodles and frozen peas until evenly coated.
- Process the bread into crumbs and mix with melted butter for the topping.
- Bake the casserole for 20 minutes, add the bread crumbs, and bake for an additional 5 minutes until golden brown.
- Cool slightly before serving and enjoy.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Cook noodles until al dente, as they will continue cooking while baking.
For a creamier dish, consider adding cheese on top before baking.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 20
- Cholesterol: 35