Super Easy Tuna Noodle Casserole
This Super Easy Tuna Noodle Casserole is the ULTIMATE Pantry Dish! Delicious and creamy your whole family will love it!
Ingredients
- Pam spray, olive or vegetable oil for greasing your baking dish
- 12 oz egg noodles (or your pasta of choice) cooked according to package directions
- 26 oz cream of mushroom soup canned OR 3 x 10.5 oz cans of cream of mushroom soup
- 15 oz peas canned, drained
- 15 oz tuna 3 cans of 5 oz each , drained
- 1 cup shredded cheddar cheese optional
- salt to taste
- pepper to taste
- garlic powder to taste
- 2 green onions optional for garnish
Crumb Topping - Optional
- 1/2 cup panko Japanese breadcrumbs
- 2 tbsp olive oil
- seasoning your seasoning of choice!
Instructions
- Preheat your oven to 375F. Grease a 9x13 oven save baking dish. I used Pam olive oil spray, you can also use vegetable or olive oil.
- Mix in a large bowl the following ingredients: drained tuna, cream of mushroom soup, drained peas, and cheese if using. Place the mixture in your 9"x 13" baking dish.
- Cook the egg noodles or your pasta of choice, according to package directions. Drain and add to the mixture in the baking dish. Stir well, and add some salt, pepper, and garlic powder to taste.
- Place in your 375F oven, and bake for 25 minutes if using crumb topping. If not using crumb topping, check if nicely browned and heated through after 25 minutes and remove, or cook for 30 minutes total.
- IF ADDING THE CRUMB TOPPING, then mix together the panko, olive oil, and your choice of seasoning. Remove the dish from the oven after the 25 minutes, sprinkle the crumb topping evenly on top, then bake for an additional 5 minutes.
- Add green onions for garnish (optional) and serve!
Notes
One lovely thing about this dish is its versatility! The recipe is for a basic and easy tuna casserole, but feel free to add some chopped onion and celery that has been lightly sautéed to the mixture if you like! You can also substitute other cream of soups such as cream of jalapeno. Enjoy!