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Ingredients
Scale
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup milk
- 2 (5 oz) cans tuna in water, drained
- 4 oz egg noodles
- 1 cup frozen peas
- 1 small white onion, diced
- 1/4 cup bread crumbs
- 1 cup cheddar cheese, shredded
- 1 tbsp butter, melted
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the egg noodles according to package instructions, drain and set aside.
- Dice the onion.
- In a large bowl, mix cream of chicken soup and milk until smooth.
- In a 9×9 casserole dish, combine egg noodles, peas, tuna, cheese, onion, salt, and pepper. Pour soup mixture over top and stir.
- Bake for 20 minutes.
- Mix bread crumbs with melted butter, sprinkle on top of casserole, and bake for an additional 5 minutes until golden brown.
Notes
Ensure tuna is thoroughly drained to avoid excess moisture.
For a creamier dish, add more cheese or a splash of sour cream.
Feel free to experiment with additional vegetables like bell peppers or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 25
- Cholesterol: 50