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Tuna Noodle Casserole
Tuna Noodle Casserole. An easy dinner casserole made with egg noodles, canned tuna, peas, and cream of mushroom soup that is easy to make and perfect for dinner.
Course Main Course
Cuisine American
Keyword casserole, noodle, tuna
Prep Time 5 minutes minutes
Cook Time 35 minutes minutes
Servings 6
Calories 281 kcal
3 cups uncooked egg noodles 12 ounces canned tuna in water drained 15 oz green peas canned or frozen 10.5 oz cream of mushroom soup 1/4 teaspoon pepper 1 cup milk 2 tablespoons melted butter 1/3 cup panko breadcrumbs
Preheat the oven to 400ºF. Using a non-stick spray grease the inside of a 1.5-quart baking dish.
Bring a medium pot full of water to a boil. Add in the noodles and cook them 2 minutes shy of what the package says.
In a large bowl combine the tuna, peas, soup, pepper, and milk together. Once the noodles are cooked drain them and add them to the soup mixture.
Pour the mixture into the baking dish that has been prepped with nonstick spray.
In a small bowl combine the butter and breadcrumbs together. Sprinkle the breadcrumbs on top of the noodles.
Bake for 25 minutes or until the bread crumbs are golden brown.
Calories: 281 kcal | Carbohydrates: 31 g | Protein: 22 g | Fat: 8 g | Saturated Fat: 4 g | Cholesterol: 53 mg | Sodium: 575 mg | Potassium: 444 mg | Fiber: 4 g | Sugar: 7 g | Vitamin A: 769 IU | Vitamin C: 28 mg | Calcium: 88 mg | Iron: 3 mg