Tuna Noodle Casserole
An easy American pasta dish, Tuna Noodle Casserole takes about 40 minutes and makes 6 servings. Egg noodles, canned tuna and cream of mushroom soup carry the flavour. The cooking is mostly baking. Each serving has about 420 calories and 28 g of protein.
- Total time
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 420 kcal
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Ingredients
For 6 servings
- 350 gegg noodles
- 300 gcanned tuna
- 300 mlcream of mushroom soup
- 150 gfrozen peas
- 150 gcheddar cheese
- 120 mlwhole milk
- 30 gbutter
- 60 gpanko breadcrumbs
- 1 tspsalt
- 1 pinchblack pepper
Instructions
- Cook the egg noodles in salted boiling water until al dente. Drain and return to the pot.
- Add the drained canned tuna, cream of mushroom soup, whole milk, frozen peas, and half the cheddar cheese to the noodles. Stir gently to combine. Season with salt and black pepper.
- Transfer the mixture to a greased 9x13 baking dish. Top with remaining cheddar cheese.
- Melt the butter and toss with panko breadcrumbs. Scatter over the top of the casserole.
- Bake at 190C for 20 minutes until golden and bubbling. Let rest for 5 minutes before serving.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 28 g
- Fat
- 18 g
- Carbs
- 38 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Dish type: Pasta
- In cookbook: Comfort Food Classics
