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Easy Tuna Casserole With Egg NoodlesYield:
Growing up, my mom’s go-to recipe was always this simple tuna casserole with egg noodles. And I can totally see why. Tuna noodle casserole is quick to prep, tasty, and versatile!.
- Preheat the oven to 400°F. As the oven heats up, follow the directions on the package to cook two cups of dry egg noodles until they are al dente. Grease a 1. 5-quart baking dish and set aside.
- Combine the cooked egg noodles, soup, milk, peas, and tuna in a sizable mixing bowl. Transfer the mixture to the prepared casserole dish.
- In a small bowl, mix together the melted butter and bread crumbs. Set aside.
- Bake for 20 minutes. After removing the casserole, top it with the bread crumb mixture, and bake it for a further five minutes, or until the tuna casserole is hot and bubbling and the bread crumb mixture is golden brown. Season with salt and pepper to taste when serving.
Storage: For up to four days, keep any leftover tuna casserole refrigerated in an airtight container.
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