Ingredients
1 can (5 oz) of tuna in water, drained
8 oz egg noodles (or any pasta of your choice)
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1 cup shredded cheddar cheese
1/2 cup frozen peas (optional)
1/4 cup bread crumbs (for topping)
1 tbsp olive oil or butter
1/2 tsp garlic powder (optional)
Salt and pepper, to taste
Execution
Cook the Pasta
Preheat your oven to 375°F (190°C). Cook the pasta according to package instructions until al dente. Drain and set aside.
Prepare the Casserole Filling
-In a large mixing bowl, combine the drained tuna, cream of mushroom soup, milk, and 1/2 cup of shredded cheese. Stir until well combined.
-Add the cooked pasta, peas (if using), and season with salt, pepper, and garlic powder. Mix everything together.
Assemble the Casserole
Transfer the pasta and tuna mixture into a greased 9×9-inch baking dish. Spread it out evenly.
Top and Bake
-Sprinkle the remaining 1/2 cup of cheese and breadcrumbs over the top. Drizzle with olive oil or melt some butter to help the topping crisp up.
-Bake for 20-25 minutes, until the top is golden brown and bubbly.
Serve
Let the casserole cool for a few minutes before serving. Dish out and enjoy this warm, comforting meal!
Additional tips
- Vegetable Options: Add some sautéed mushrooms or diced bell peppers for added flavor and texture.
- Cheese Varieties: Try using a blend of cheeses such as mozzarella or Parmesan for a different twist.
- Topping Variations: You can use crushed crackers or fried onions in place of breadcrumbs for extra crunch.
- For a Creamier Dish: Substitute the cream of mushroom soup with cream of chicken soup for a richer flavor.
