Ingredients
Scale
- 8 oz wide egg noodles
- 2 (5 oz) cans solid white tuna in water, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup frozen peas
- 1 cup seasoned breadcrumbs
- Salt & pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and coat a 9×13-inch baking dish with nonstick spray.
- Boil salted water in a large pot; cook egg noodles until al dente (6-8 minutes). Drain and return to the pot.
- In a bowl, mix cream of mushroom soup, milk, salt, pepper, and half of the cheese until smooth.
- Fold in drained tuna and frozen peas into the noodles; mix in the sauce until well combined.
- Transfer the mixture to the prepared baking dish; top with remaining cheese and breadcrumbs.
- Bake for 25-30 minutes until bubbly and golden brown. Allow cooling slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg