Creamy Classic Tuna Noodle Casserole is a recipe that’s been well-loved since the ’50s, and it’s been a part of the culinary landscape since! It’s a creamy, cheesy, and comforting meal with plenty of flaky and mildly sweet tuna. Tender, tasty, and easy to make, Classic Tuna Noodle Casserole is perfect for when you have a crowd or just want a lot of leftovers of something you know you love to eat!
Ingredients
- 1 (16 ounce) package extra wide egg noodles
- 2/3 cup frozen peas
- 2/3 cup Monterey Jack, Colby, and cheddar cheese, grated and combined together
- 1 (12 ounce) can cream of mushroom soup
- 1 (16 ounce) can tuna, drained
- 1 (12 ounce) can mushrooms, sliced
- salt, to taste
- pepper, to taste
- seasoned breadcrumbs, optional, for topping
- fresh herbs, optional, for topping
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease a 9×13-inch casserole dish.
Step 3 –Cook the egg noodles, following package directions, for exactly 6 minutes.
Step 4 –Rinse the noodles briefly in cold water to stop the cooking process.
Step 5 –Drain the noodles thoroughly.
Step 6 –Place the noodles into a large bowl.
Step 7 –Add the peas, cheese, mushroom soup, tuna, and mushrooms to the bowl, mixing gently but thoroughly.
Step 8 –Bake the casserole for 45-55 minutes. Top with the seasoned breadcrumbs and bake until toasted, about 10 minutes uncovered.
Step 9 –Remove the casserole from the oven, top with fresh herbs, and serve.
