Tuna Noodle Casserole
  • Cooking Time: 25 minutes
  • Servings: 12
  • Preparation Time: 15 minutes
  • (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. 1) Preheat your oven to 350°F
  2. 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. 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. 4) Spread into a 9x13 baking dish. Sprinkle the top with the remaining 1 cup of cheddar cheese
  5. 5) Mix the cracker crumbs with butter in a bowl and sprinkle over the casserole
  6. 6) Bake for 25-30 minutes or until the cheese is bubbly and the casserole is heated through and serve
A great dish to have for dinner and leftovers for lunch the next day