Description
Discover the ultimate comfort food with this modern take on the classic Tuna Noodle Casserole. This creamy, flavorful dish is perfect for busy weeknights or cozy weekend dinners, packed with tender tuna, egg noodles, and a rich, velvety sauce.
Ingredients
– 12 ounces egg noodles
– 2 (5-ounce) cans tuna, drained
– 1 (10.5-ounce) can cream of mushroom soup
– 1 cup milk
– 1/2 cup frozen peas
– 1/4 cup grated Parmesan cheese
– 1 teaspoon dried parsley
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
Instructions
1. Preheat the oven to 375°F (190°C).
2. Cook the egg noodles according to the package instructions. Drain and set aside.
3. In a large mixing bowl, combine the drained tuna, cream of mushroom soup, milk, frozen peas, Parmesan cheese, dried parsley, garlic powder, and black pepper. Stir until well mixed.
4. Add the cooked egg noodles to the tuna mixture and stir gently to combine.
5. Transfer the mixture to a 9×13-inch baking dish and spread it evenly.
6. Bake for 25-30 minutes, or until the casserole is hot and bubbling.
7. Remove from the oven and let it cool for 5 minutes before serving.
Notes
For a crunchy topping, you can sprinkle crushed crackers or breadcrumbs over the casserole before baking. You can also add chopped celery or onions for extra flavor. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dishes
- Method: Baking
- Cuisine: American