Creamy Tuna Noodle Casserole

This comforting creamy tuna noodle casserole combines the classic flavors of tuna and mushroom soup with tender noodles, enhanced by a touch of garlic and fresh herbs. It’s a delightful balance of traditional comfort food and modern simplicity, making it a perfect weeknight dinner that’s quick and easy to prepare.

Ingredients:

• 8 oz egg noodles
• 1 can (12 oz) tuna, drained and flaked
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup frozen peas
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (optional)
• 1/2 cup breadcrumbs (for topping)
• 1 tablespoon olive oil (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Cook the egg noodles according to package instructions; drain and set aside.
3. In a large mixing bowl, combine the cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Mix well.
4. Add the cooked noodles, flaked tuna, frozen peas, and half of the shredded cheese to the soup mixture. Stir until everything is well coated.
5. Transfer the mixture to a greased 9x13 inch baking dish. Spread it out evenly.
6. Sprinkle the remaining cheese and breadcrumbs over the top. Drizzle the olive oil over the breadcrumbs for extra crispiness.
7. Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and bubbly.
8. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.