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.

Author: Pesto & Potatoes

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6 servings

Calories: 492 kcal per serving

Ingredients

12 ounces - egg noodles
2 cans - tuna
2 cans - cream of mushroom soup
1 jar - pimentos
½ cup - onion
½ cup - celery
2 cups - frozen peas
1 cup - milk
¾ cup - breadcrumbs
2 tablespoons - butter
Salt and pepper

Instructions

Preheat oven to 400 degrees F.
Cook egg noodles according to package directions. Drain and set aside.
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.
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.
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.
Serve.

Nutrition