Tuna Noodle Casserole

Learn how to make an old fashion tuna noodle casserole. Easily made with cream of mushroom soup, cheddar cheese, tuna then topped with crunchy breadcrumbs. An ultimate comfort food! Plus it's ready in 40 minutes.

5 from 5 votes

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Prep Time 10

Cook Time 30

Servings

Ingredients

Filling

12 ounces egg noodles (5 cups cooked noodles) Cooked 6 minutes and drained well
1 10.5 ounce can condensed cream of mushroom soup
1/3 cup milk
2 cans tuna in water, drained well
1/4 cup mayonnaise or sour cream
1 teaspoon Worcestershire sauce optional
1/2 teaspoon mustard
1 cup frozen peas
1/2 teaspoon garlic power optional
1/2 teaspoon onion powder optional
1/4-1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cheddar cheese, shredded and divided

Crumb Topping (option 1)

1/2 cup panko
2 tablespoons melted unsalted butter

Crumb Topping (option 2)

1/2 cup crushed potato chips

Instructions

Preheat oven to 350 degrees, Lightly spray or butter a casserole dish (13.x9")
Place frozen peas into a colander. Boil the noodles for approximately 6 minutes or according to package directions. Pour noodles into a colander on top of the frozen peas. Let drain.
Mix together the tuna, soup, Worcestershire sauce, mustard, mayonnaise and seasonings.
Stir in the cheese. Place in a 2-quart casserole dish.
Sprinkle with the topping. Bake in a 350 degree oven for 30 minutes.