Description
Indulge in this comforting Creamy Tuna Noodle Bake for a satisfying meal that’s perfect for a family dinner. Creamy, cheesy, and loaded with tuna and veggies, this classic casserole is sure to become a favorite.
Ingredients
Egg Noodles:
12 ounces
Tuna in Water (drained):
2 cans (5 ounces each)
Frozen Peas:
1 1/2 cups
Celery (diced):
1/2 cup
Onion (diced):
1/2 cup
Cheddar Cheese (shredded):
2 cups
Cream of Mushroom Soup (condensed):
1 can (10.5 ounces)
Milk:
1 cup
Sour Cream:
1/2 cup
Garlic Powder:
1 teaspoon
Salt:
1/2 teaspoon
Black Pepper:
1/2 teaspoon
Buttery Crackers or Breadcrumbs (crushed):
1 cup
Unsalted Butter (melted):
2 tablespoons
Parsley (chopped):
for garnish
Instructions
- Preheat oven: to 375°F (190°C).
- Cook egg noodles: according to package directions until al dente; drain and set aside.
- Combine ingredients: In a large bowl, mix tuna, peas, celery, onion, cheddar cheese, cream of mushroom soup, milk, sour cream, garlic powder, salt, and pepper. Add cooked noodles and stir.
- Transfer to baking dish: Grease a 9×13-inch baking dish and pour in the mixture.
- Add topping: Mix crushed crackers or breadcrumbs with melted butter, sprinkle over the top.
- Bake: for 25-30 minutes until bubbly and golden brown.
- Garnish and serve: with chopped parsley.
Notes
- Enhance with sautéed mushrooms or cream of celery soup.
- Use Greek yogurt as a lighter sour cream alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: about 1 1/2 cups
- Calories: 480
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg
