Description
This Easy Tuna Noodle Casserole is a comforting dish featuring tender noodles, creamy mushroom soup, and delightful tuna. Perfect for a quick and satisfying dinner!
Ingredients
Scale
- 16 oz egg noodles or elbow macaroni
- 22.6 oz cream of mushroom soup
- 10 oz canned tuna, drained 2 – 5 oz cans
- 15 oz can sweet peas, drained or frozen peas, thawed
- 1 ½ cups crushed potato chips
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees and spray a 9×13 casserole dish with nonstick cooking spray.
- Cook the egg noodles al dente according to package directions, then drain well.
- In a large bowl, combine cooked noodles and cream of mushroom soup until evenly coated. Stir in the drained tuna and gently fold in the peas.
- Pour the mixture into the prepared casserole dish and spread it evenly.
- Crush the potato chips in a baggie and sprinkle evenly over the top.
- Add shredded cheddar cheese over the crushed potato chips.
- Bake for 20 minutes until heated through and bubbly.
Notes
Feel free to experiment with other vegetables like corn or mushrooms.
For a crunchy topping, ensure the potato chips are freshly crushed before sprinkling.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 45mg