Ingredients
Scale
- 8 oz wide egg noodles
- 2 (5 oz) cans chunk light tuna in water, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup whole milk
- 1 cup frozen peas
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup breadcrumbs
Instructions
- Prepare noodles: Boil water in a large pot, add the egg noodles, and cook until al dente (6-8 minutes). Drain and set aside.
- Mix tuna: In a large bowl, combine drained tuna, cream of mushroom soup, milk, frozen peas, and half of the cheese. Stir until well mixed.
- Combine: Gently fold in cooked noodles until evenly coated.
- Bake: Transfer the mixture to a greased baking dish. Top with remaining cheese and breadcrumbs. Bake at 350°F (175°C) for 25-30 minutes or until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg