Recipe Background
Creamy Classic Tuna Noodle Casserole is a recipe that's been well-loved since the '50s, and it's been a part of the culinary landscape since! It's a creamy, cheesy, and comforting meal with plenty of flaky and mildly sweet tuna. Tender, tasty, and easy to make, Classic Tuna Noodle Casserole is perfect for when you have a crowd or just want a lot of leftovers of something you know you love to eat!
Creamy Classic Tuna Noodle Casserole is a recipe that's been well-loved since the '50s, and it's been a part of the culinary landscape since! It's a creamy, cheesy, and comforting meal with plenty of flaky and mildly sweet tuna. Tender, tasty, and easy to make, Classic Tuna Noodle Casserole is perfect for when you have a crowd or just want a lot of leftovers of something you know you love to eat!
Ingredients
- 1 (16-ounce) package extra wide egg noodles
- 2/3 cup frozen peas
- 2/3 cup Monterey Jack Colby, or cheddar cheese, grated, or a combination of the three
- 1 (12-ounce) can cream of mushroom soup
- 1 (16-ounce) can tuna drained
- 1 (12-ounce) can mushrooms sliced
- salt to taste
- pepper to taste
- seasoned breadcrumbs optional, to taste
- fresh herbs optional, to taste, of your choice, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 9x13-inch casserole dish.
- Cook the egg noodles according to the package directions.
- Rinse the noodles in cold water to stop the cooking process, then drain them thoroughly.
- Place the noodles in a large bowl.
- Add the peas, the cheese, the mushroom soup, the tuna, and the mushrooms to the bowl, mixing gently but thoroughly.
- Bake the casserole for 45-55 minutes.
- Top evenly with the seasoned breadcrumbs and bake until toasted, about 10 minutes uncovered.
- Remove the casserole from the oven, top with the fresh herbs, and serve.
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