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Classic Tuna Noodle Casserole

A close-up of a freshly baked Tuna Noodle Casserole in a white baking dish, topped with crispy fried onions and fresh parsley.
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A comforting and easy tuna noodle casserole, reminiscent of mid-century family dinners. This recipe uses simple ingredients for a creamy, hearty bake.

Ingredients

Scale
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked egg noodles
  • 1 (5 ounce) can tuna, drained and flaked
  • 1 cup frozen peas
  • 1/2 cup crushed potato chips or breadcrumbs

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. In a large bowl, mix together the condensed cream of mushroom soup, milk, salt, and pepper.
  3. Stir in the cooked egg noodles, drained tuna, and frozen peas until well combined.
  4. Pour the mixture into a 9×13 inch baking dish.
  5. Top evenly with crushed potato chips or breadcrumbs.
  6. Bake for 25 to 30 minutes, or until bubbly and the topping is golden brown.

Notes

  • For a richer flavor, you can add a tablespoon of chopped onion or celery to the mixture.
  • If you don’t have potato chips, use buttered breadcrumbs for a similar crunchy topping.
  • This casserole is a great make-ahead option; assemble it and bake when ready to serve.

Nutrition

Find it online: https://carlacooking.com/tuna-noodle-casserole-recipe/