Description
This Creamy Tuna Noodle Bake is a comforting and easy casserole made with tender egg noodles, flaky tuna, sweet peas, and a rich creamy sauce topped with melted cheddar cheese. Perfect for a quick family dinner, it combines convenience and classic flavors in one delicious baked dish.
Ingredients
Scale
Pasta
- 12 oz egg noodles
Protein & Vegetables
- 2 cans (5 oz each) tuna in water, drained
- 1 cup frozen peas
Sauce & Dairy
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup sour cream or mayonnaise
- 1 cup shredded cheddar cheese (plus extra for topping)
- ½ cup milk
Seasonings
- ½ tsp garlic powder
- Salt & pepper, to taste
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Cook the noodles: Boil the egg noodles according to the package instructions until al dente. Drain well and set aside to cool slightly.
- Mix the filling: In a large bowl, combine drained tuna, frozen peas, cream of mushroom soup, sour cream or mayonnaise, shredded cheddar cheese, milk, garlic powder, and salt and pepper. Stir until all ingredients are well incorporated.
- Combine noodles with filling: Add the drained noodles to the tuna mixture and gently fold everything together until the noodles are evenly coated with the creamy sauce.
- Transfer to baking dish: Pour the combined mixture into your prepared baking dish and spread it out evenly for consistent baking.
- Add cheese topping: Sprinkle an additional layer of shredded cheddar cheese evenly over the top of the casserole for a golden, melty crust.
- Bake: Place the casserole in the preheated oven and bake for 20–25 minutes, or until the casserole is bubbly around the edges and the cheese topping is golden brown.
- Cool and serve: Remove the bake from the oven and allow it to cool for a few minutes before serving to let it set for easier portioning.
Notes
- For a creamier texture, substitute sour cream with mayonnaise or vice versa.
- You can add chopped onions or mushrooms for extra flavor if desired.
- To make it gluten-free, use gluten-free egg noodles and a gluten-free cream of mushroom soup.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Adding a breadcrumb topping mixed with melted butter can create a crunchy crust instead of just cheese.
