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Tuna Noodle Casserole

A warm, creamy Tuna Noodle Casserole fresh from the oven. This classic dish combines tender egg noodles, flaky tuna, and a rich, creamy sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350 kcal

Ingredients
  

  • 12 oz egg noodles
  • 2 5 oz cans solid white tuna in water, drained
  • 2 cups frozen peas
  • 1 can cream of mushroom soup
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1 small onion finely diced
  • 2 celery stalks chopped
  • 1 cup crushed potato chips or breadcrumbs
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions
 

  • Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  • Cook egg noodles according to package directions, reducing cooking time by 1 minute. They'll continue cooking in the oven.
  • While the noodles cook, melt butter in a large skillet. Sauté onions and celery until softened, about 5 minutes.
  • In a large bowl, combine the cream of mushroom soup, milk, and shredded cheese. Mix well.
  • Add the drained tuna, sautéed vegetables, and frozen peas to the soup mixture. Stir gently to combine.
  • Drain the noodles and add them to the bowl. Mix everything until well combined.
  • Transfer the mixture to your prepared baking dish. Top with crushed chips or breadcrumbs.
  • Bake for 25-30 minutes until bubbly and golden brown on top.