Description
This Summer Tuna Noodle Casserole is a nostalgic and easy-to-make dish that brings together creamy egg noodles, savory tuna, and vibrant vegetables—all topped with a golden, crunchy crust. Perfect for family dinners or summer potlucks, this comforting casserole is both satisfying and versatile. Enjoy it warm from the oven or as delicious leftovers throughout the week!
Ingredients
Scale
- 8 oz wide egg noodles
- 2 cans (5 oz each) high-quality tuna in water
- 1 cup frozen peas
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded sharp cheddar cheese
- ½ cup whole milk
- ½ cup breadcrumbs
Instructions
- Cook the egg noodles in salted boiling water until al dente; drain and set aside.
- In a large bowl, mix cooked noodles, tuna, peas, cream of mushroom soup, cheddar cheese, and milk until well combined.
- Season with salt and pepper to taste; add garlic powder or Italian herbs if desired.
- Preheat your oven to 350°F (175°C). Pour the mixture into a greased 9×13-inch baking dish.
- Sprinkle breadcrumbs over the top along with any extra cheese.
- Bake for 25-30 minutes until bubbly and golden brown. Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 casserole (about 200g)
- Calories: 305
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg