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Tuna Noodle Casserole

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"A main dish that is filling and cheesy"

Serves 12 | Prep Time 15 minutes | Cook Time 25 minutes

Why I Love This Recipe

A great dish to have for dinner and leftovers for lunch the next day

Ingredients You'll Need

(12-ounce) package extra broad egg noodles
2 cups frozen peas (or your favorite vegetables)
2 (10.75 ounce) cans Campbell's Condensed Cream of Mushroom Soup (or 1 can mushroom, one can celery)
1 cup milk
2 cup sharp shredded cheddar cheese, divided
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 (10 ounce) cans tuna, drained
1 cup crushed Ritz crackers
2 tablespoons melted butter


1) Preheat your oven to 350°F

2) Cook noodles according to package directions (only cook noodles to al dente, they still have a bite to them) as they will cook in the oven if using frozen peas add them during the last 2 minutes

3) Meanwhile: In a large bowl combine soup, milk, 1 cup of the cheddar cheese, onion, garlic, and pepper. Mix well. Add warm pasta, peas, and tuna, stir until combined

4) Spread into a 9x13 baking dish. Sprinkle the top with the remaining 1 cup of cheddar cheese

5) Mix the cracker crumbs with butter in a bowl and sprinkle over the casserole

6) Bake for 25-30 minutes or until the cheese is bubbly and the casserole is heated through and serve

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