Description
Summer Tuna Noodle Casserole is a nostalgic dish that brings warmth and comfort to any table. This creamy, cheesy casserole features tender egg noodles mixed with flavorful tuna, peas, and mushrooms, all topped with a golden breadcrumb crust. It’s an easy-to-make meal perfect for busy weeknights or family gatherings, promising delicious bites filled with savory goodness.
Ingredients
Scale
- 8 oz wide egg noodles
- 1 can (12 oz) good-quality tuna in water, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup frozen peas
- 1 cup shredded sharp cheddar cheese
- ½ cup toasted breadcrumbs
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a large casserole dish.
- Cook the egg noodles in boiling salted water until al dente. Drain and set aside.
- In a mixing bowl, combine the drained tuna, cream of mushroom soup, frozen peas, cooked noodles, cheddar cheese, dried basil, salt, and pepper. Mix well.
- Transfer the mixture to the greased casserole dish, spreading it evenly.
- Top with toasted breadcrumbs and bake for 25-30 minutes until golden brown and bubbly.
- Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: For added flavor, sauté onions and garlic before mixing them into the casserole. You can substitute tuna with canned chicken or cooked salmon for variety. Experiment with different cheeses like mozzarella for a unique twist.