Description
Enjoy a taste of nostalgia with this Summer Tuna Noodle Casserole, combining creamy flavors and vibrant colors that make it perfect for any summer gathering. Tender egg noodles merge harmoniously with flavorful tuna, earthy mushrooms, and sweet peas, all topped with a golden, crunchy breadcrumb crust. This dish is not just a meal; it’s a heartwarming experience that transports you back to cherished family moments.
Ingredients
Scale
- 8 oz egg noodles
- 1 can (12 oz) canned tuna, drained
- 1 cup frozen peas
- 1 cup chopped mushrooms (fresh or canned)
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- 1 cup shredded cheddar cheese
- ½ cup breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook the egg noodles in boiling salted water until al dente, about 7-8 minutes. Drain and set aside.
- In a skillet, sauté chopped mushrooms in olive oil over medium heat until soft, around 5 minutes.
- In a large bowl, combine cooked noodles, tuna, sautéed mushrooms, frozen peas, cream of mushroom soup, milk, salt, and pepper. Mix well.
- Transfer the mixture to the baking dish and top with shredded cheddar cheese followed by breadcrumbs.
- Bake for 25-30 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg