Tuna Noodle Casserole
Pantry staples are key for this childhood favorite. Tuna Noodle Casserole combines canned mushroom soup, tuna and egg noodles for a delightful meal that's baked to bring the flavors all together.
Ingredients
Instructions
- Step 1
Preheat oven to 400 degrees F.
- Step 2
Cook egg noodles according to package directions. Drain and set aside.
- Step 3
Add two cans cream of mushroom soup and 1 cup milk to a large bowl, whisking to combine. Stir in onion, celery, pimentos (drained) and frozen peas.
- Step 4
Drain canned tuna and break up into the bowl. Fold in cooked noodles, season with salt and pepper and pour into a 3-quart casserole dish.
- Step 5
Melt 2 tablespoons butter and stir in ½ cup breadcrumbs. Sprinkle topping evenly over the casserole. Bake in a preheated oven for 25 to 30 minutes until topping is crispy and casserole is bubbly.
- Step 6
Serve.
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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