This Quick and Easy Tuna Casserole is a comforting, no-fuss dish that’s perfect for busy weeknights or whenever you need a satisfying meal in a hurry. With just a handful of pantry staples and minimal prep time, this casserole comes together in less than 30 minutes. The creamy sauce, tender pasta, and savory tuna blend beautifully with a crunchy topping that adds the perfect finish. It’s a versatile dish that can be easily customized with your favorite vegetables or cheeses, making it a go-to recipe for any occasion.
Ingredients:
- 2 cups egg noodles
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 can (12 oz) tuna, drained and flaked
- 1 cup frozen peas (optional)
- 1/2 cup shredded cheddar cheese
- 1/4 cup breadcrumbs
- 2 tablespoons butter, melted
- Salt and pepper, to taste
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Cook the noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.
- Prepare the sauce: In a large mixing bowl, combine the condensed cream of mushroom soup and milk. Stir until smooth.
- Add the tuna and peas: Stir in the drained tuna and frozen peas (if using) until well combined.
- Combine with noodles: Add the cooked egg noodles to the tuna mixture and stir until everything is evenly coated.
- Assemble the casserole: Pour the mixture into a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Prepare the topping: In a small bowl, mix the breadcrumbs with the melted butter until well combined. Sprinkle the breadcrumb mixture evenly over the cheese layer.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is golden and the casserole is heated through.
- Serve: Remove from the oven and let it cool slightly before serving. Enjoy your quick and easy tuna casserole!
This casserole is great served with a simple side salad or steamed vegetables for a complete meal.
