Classic Tuna Noodle Casserole
This Classic Tuna Noodle Casserole comes together in just under 35 minutes and requires very few ingredients, making it perfect for weeknight dinners!
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Total Time 35 minutes minutes
Servings 6 servings
- 1 12 oz package egg noodles
- ¼ cup chopped onion
- 2 Tbsp unsalted butter
- 8 ounces shredded Cheddar cheese
- 1 cup frozen green peas
- 2 6 oz cans tuna, drained preferably white tuna in water
- 1 26 oz can condensed cream of mushroom soup
- ½ cup milk (2%, whole or your favorite milk)
- ¾ teaspoon Kosher Salt (or more to taste)
- ½ teaspoon black ground pepper
Preheat oven to 375°F (190°C). 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.
1 12 oz package egg noodles
In a small skillet, over medium heat, add the 2 tablespoons of butter. When the butter has melted, saute the ¼ 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 ½ 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.
Serve while hot.
Serving: 2cups | Calories: 452kcal | Carbohydrates: 32g | Protein: 28g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 93mg | Sodium: 1502mg | Fiber: 3g | Sugar: 3g