Tuna Noodle Casserole
A comforting and easy-to-make casserole featuring egg noodles, tuna, and a creamy mushroom sauce, topped with crunchy potato chips.
Equipment
- mixing bowl
- baking dish
- oven
- pot
- strainer
Ingredients
- 8 ounces egg noodles
- 2 can tuna in water, drained (5 ounces each)
- 1 can cream of mushroom soup (10.5 ounces)
- 1 cup milk
- 1 cup frozen peas and carrots mix
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 cup crushed potato chips (for topping)
- 2 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the drained tuna, cream of mushroom soup, milk, frozen peas and carrots, shredded cheddar cheese, chopped onion, garlic powder, and black pepper. Mix well.
- Add the cooked noodles to the tuna mixture and stir until everything is evenly combined.
- Transfer the mixture to a greased 9x13 inch baking dish.
- In a small bowl, mix the crushed potato chips with olive oil to coat them lightly.
- Sprinkle the coated potato chips evenly over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
You can substitute the tuna with chicken for a different flavor.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 25g | Fat: 15g | Sodium: 800mg