Tuna Casserole
Ingredients
- • 340 g egg noodles
- • 360 g canned tuna in water
- • 600 ml cream of mushroom soup
- • 150 g frozen peas
- • 225 g shredded cheddar cheese
- • 120 ml milk
- • 60 g breadcrumbs
- • 30 g butter
- • 5 ml onion powder
- • 2.5 ml garlic powder
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
- 2
Cook the egg noodles according to package directions until al dente, about 6-8 minutes. Drain well.
- 3
In a large mixing bowl, combine the drained tuna, cream of mushroom soup, milk, frozen peas, 1½ cups of the cheddar cheese, onion powder, and garlic powder. Mix well.
- 4
Add the cooked noodles to the tuna mixture and gently fold together until evenly combined. Season with salt and pepper to taste.
- 5
Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining ½ cup of cheddar cheese.
- 6
In a small bowl, melt the butter and mix with the breadcrumbs. Sprinkle this mixture evenly over the top of the casserole.
- 7
Bake for 25-30 minutes until the top is golden brown and the casserole is bubbling around the edges.
- 8
Let the casserole rest for 5 minutes before serving to allow it to set.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This comforting casserole brings back memories of family dinners and proves that simple ingredients can create something truly special. Don't be afraid to add your own twist – try different cheeses or toss in some mushrooms to make it your own."
