This delicious & easy Tuna Noodle Casserole comes together in just under 35 minutes and requires very few ingredients, making it perfect for weeknight dinners!
26 oz cans tuna, drainedpreferably white tuna in water
126 oz can condensed cream of mushroom soup
1/2cupmilk (2%, whole or your favorite milk)
3/4teaspoonKosher Salt (or more to taste)
1/2teaspoonblack ground pepper
Instructions
Preheat oven to 425 degrees F. Spray with cooking spray a 9x13 inch baking dish.
Bring a large pot of water to a boil. Cook pasta for about 10 to 12 minutes or until al dente; drain and rinse under cold water.
In a small skillet, over medium heat, add the 2 tablespoons of butter. When the butter has melted, saute the 1/4 cup onions until soft and translucent. Remove skillet from heat and set aside.
In a large bowl, mix all ingredients except the noodles (Note: reserve 1/2 cup of cheese to add on top of the casserole). Add the noodles and mix thoroughly.
Transfer mix to the prepared baking dish and sprinkle the remaining 1/2 cup of shredded cheese. Bake for 20 minutes or until the cheese is completely melted.