Tuna Noodle Casserole
"A main dish that is filling and cheesy"
Serves 12 | Prep Time 15 minutes | Cook Time 25 minutesWhy 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
Directions
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
