Classic Tuna Noodle Casserole Recipe

Enjoy a comforting and delicious meal with this classic tuna noodle casserole recipe. Made with pantry staples like canned tuna, egg noodles, and cream of mushroom soup, this dish is a favorite among families. Add a twist by incorporating fresh vegetables like peas and carrots, and a crispy breadcrumb topping for added texture. Serve this hearty casserole for a weeknight dinner or a potluck gathering, and watch it become a crowd-pleaser.

Ingredients

• 8 ounces egg noodles
• 2 cans (10.5 ounces each) cream of mushroom soup
• 1 cup milk
• 2 cans (5 ounces each) tuna, drained
• 1 cup frozen peas and carrots, thawed
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

Directions

1. Preheat your oven to 350°F (175°C).
2. Cook the egg noodles according to package instructions. Drain and set aside.
3. In a large mixing bowl, combine the cream of mushroom soup and milk. Stir until well combined.
4. Add the drained tuna, peas and carrots, shredded cheddar cheese, garlic powder, onion powder, and black pepper to the bowl. Mix well.
5. Add the cooked egg noodles to the mixture and gently stir until everything is evenly coated.
6. Transfer the mixture to a greased 9x13-inch baking dish.
7. In a separate bowl, combine the breadcrumbs, melted butter, and paprika. Mix well.
8. Sprinkle the breadcrumb mixture over the casserole evenly.
9. Cover the baking dish with foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 10 minutes, or until the top is golden and crispy.
11. Remove from the oven and let it cool for a few minutes before serving.
12. Serve hot and enjoy the delicious tuna noodle casserole!

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