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Tuna Casserole With Cream Of Mushroom

Tuna Casserole with Cream of Mushroom Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 8 oz egg noodles
  • 2 (5 oz) cans chunk light tuna in water, drained
  • 1 (10.5 oz) can condensed cream of mushroom soup
  • 1 cup whole milk
  • 1 cup frozen peas
  • 1 cup shredded sharp cheddar cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 cup plain breadcrumbs
  • 2 tbsp unsalted butter, melted

Method
 

  1. Cook egg noodles in salted boiling water until 1 minute shy of al dente, then drain.
  2. Whisk cream of mushroom soup with milk, garlic powder, and pepper. Fold in tuna, peas, and cheddar.
  3. Stir drained noodles into the tuna mixture, transfer to a greased 9x13-inch dish, and top with breadcrumbs tossed in melted butter.
  4. Bake at 375°F (190°C) for 20 to 25 minutes until topping is golden and sauce bubbles at the edges.
  5. Let rest 5 minutes, then scoop onto plates and serve hot.

Notes

This casserole needs 5 minutes to rest after baking so the filling sets; that cooling time is not included in the prep or cook time. If you prefer a thicker sauce, use 3/4 cup milk instead of a full cup.