Creamy Tuna Noodle Bake Recipe
This Creamy Tuna Noodle Bake is a nostalgic, filling, and crowd-pleasing dish that’s perfect for a family dinner or meal prepping for the week!
Equipment
- Large pot (for boiling noodles)
- Large mixing bowl
- 9x13-inch baking dish
- Spoon or spatula
- Measuring Cups and Spoons
- Medium saucepan (optional, for sautéing extras)
- Oven
Ingredients
- 12 oz 340g egg noodles
- 2 cans 5 oz each solid white albacore tuna, drained
- 1 can 10.5 oz cream of mushroom soup
- 1/2 cup milk whole preferred
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup frozen peas
- 1/2 cup breadcrumbs
- 2 tablespoons butter melted
- Salt and black pepper to taste
- Optional: 1/2 cup sautéed onions 1/2 tsp garlic powder, chopped parsley for garnish
Instructions
Preheat Oven to 375°F (190°C)
- Grease your 9x13 inch baking dish and set it aside.
Cook the Noodles
- Boil egg noodles according to package instructions until al dente. Drain and set aside.
Mix the Sauce
- In a large mixing bowl, whisk together the cream of mushroom soup and milk until smooth. Stir in the shredded cheddar (save a little for topping), tuna, peas, and any optional add-ins. Season with salt, pepper, and garlic powder if using.
Combine with Noodles
- Fold the cooked noodles into the sauce mixture until everything is well coated.
Assemble the Casserole
- Pour the mixture into the prepared baking dish. Smooth it out and top with remaining cheese.
Prepare the Topping
- In a small bowl, mix breadcrumbs with melted butter. Sprinkle evenly over the top of the casserole.
Bake It
- Bake uncovered for 25–30 minutes, or until bubbly and golden brown on top. For extra crispiness, broil for 2-3 minutes at the end.
Serve and Enjoy
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.