Creamy Tuna Noodle Casserole

This Creamy Tuna Noodle Casserole combines the classic flavors of tuna and mushroom soup with tender noodles, creating a comforting dish that’s perfect for any weeknight dinner. With a hint of garlic and the addition of peas for sweetness, this casserole has a delightful texture and a creamy finish. It’s a sensible, appealing meal that respects traditional culinary principles while offering a touch of creativity.

Ingredients:

• 8 oz egg noodles
• 1 can (12 oz) tuna, drained
• 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 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp onion powder
• 1/2 cup breadcrumbs
• 1 tbsp olive oil
• Salt to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
3. In a large mixing bowl, combine the drained tuna, cream of mushroom soup, frozen peas, milk, garlic powder, onion powder, black pepper, and half of the cheddar cheese. Mix well.
4. Fold in the cooked egg noodles until evenly coated with the mixture.
5. Transfer the mixture to a greased 9x13 inch baking dish.
6. In a small bowl, combine the breadcrumbs and olive oil. Sprinkle the breadcrumb mixture over the casserole.
7. Top with the remaining cheddar cheese.
8. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
9. Let it cool for a few minutes before serving.