Oven-Baked Tuna Noodle Casserole Delight

Ingredients

- 12 oz egg noodles
- 2 (5 oz) cans of tuna, drained
- 1 cup frozen peas, thawed
- 1 cup milk
- 1 (10.5 oz) can of cream of mushroom soup
- 1 cup breadcrumbs
- ¼ cup butter
- ½ cup fried onions
- Salt and pepper to taste

Instructions

1. Preheat the Oven
- Preheat your oven to 375°F (190°C).

2. Cook the Egg Noodles
- Boil a large pot of water and cook the egg noodles according to the package instructions until al dente, approximately PT10M.
- Once cooked, drain the noodles and set aside.

3. Prepare the Casserole Mixture
- In a large mixing bowl, combine the drained tuna, thawed peas, milk, and cream of mushroom soup. Stir until the ingredients are well mixed.
- Season the mixture with salt and pepper to your preference.

4. Combine with Egg Noodles
- Add the cooked egg noodles to the tuna mixture. Gently fold until the noodles are evenly coated with the mixture.

5. Assemble the Casserole
- Transfer the noodle mixture into a greased 9x13 inch baking dish. Spread it out evenly.

6. Prepare the Topping
- Melt the butter in a small saucepan over low heat. Add the breadcrumbs and stir until the crumbs are uniformly coated with butter.

7. Top the Casserole
- Evenly sprinkle the buttered breadcrumbs over the noodle mixture, followed by the fried onions for an added crunch.

8. Bake
- Place the casserole in the preheated oven and bake for PT25M, or until the top is golden brown and the casserole is heated through.

9. Cool and Serve
- Let the casserole rest for a few minutes after removing it from the oven. Serve warm and enjoy the comforting flavors of this delightful dish.

Total Time

PT45M
45 minutes

Type of Dish

Dinner

Keywords

tuna noodle casserole, oven-baked dish, easy dinner recipe, creamy tuna casserole, comfort food, family meal idea, weeknight dinner, simple casserole, hearty meal, baked pasta

Recipe Yield

Feeds 4 adults

Calories

2500 calories for the entire dish

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