Tuna Casserole
Servings: 12 servings
Calories: 267cal
Equipment
Ingredients
- 16 oz egg noodles
- 21 oz cream of mushroom soup
- 1 cup whole milk
- 10 oz tuna in water drained
- 2 carrots diced 1/4 inch, about 1/2 cup
- 1 cup frozen peas
- 3 Tbsp butter melted
- 1 cup panko breadcrumbs
- salt, pepper, parmesan cheese, parsley optional to taste
Instructions
- Preheat oven to 400F.
- Cook egg noodles according to package instructions. Drain and set aside.
- Combine cream of mushroom soup and milk, whisking until smooth.
- To a large bowl combine the tuna, carrots, peas, soup mixture, and noodles. Stir to coat well. Pour into a greased 9x13 casserole dish.
- Melt butter and pour over breadcrumbs. Toss well. Sprinkle over noodle mixture.
- Cover and bake for 30 minutes. Remove the foil and bake for another 10 minutes until top is golden brown.
Notes
- Canned, frozen, or fresh veggies to your liking can be added. This recipe uses frozen peas and fresh diced carrots. Diced onion or corn is always a welcome addition!
- The "sauce" of the dish is made with cream of mushroom soup (the condensed kind), however, you can use cream of celery or cream of chicken if desired. You will also need whole milk.
- You may also add in some shredded cheddar cheese to the noodle mixture if desired.
Nutrition
Serving: 1serving (1 cup) | Calories: 267cal | Carbohydrates: 37g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 496mg | Potassium: 297mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1948IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 2mg