Tuna Noodle Casserole with Peas and Cheddar

• 8 oz wide egg noodles
• 2 cans (5 oz each) tuna, drained
• 1 cup frozen peas
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• 1 cup shredded sharp cheddar cheese
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/4 cup melted butter
• 1/2 cup dry bread crumbs
• 1/2 teaspoon paprika
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook noodles according to package directions until al dente; drain.
3. 3 In a large bowl, combine cooked noodles, tuna, peas, soup, milk, cheddar cheese, celery, and onion. Season with salt and pepper.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 In a small bowl, mix melted butter, bread crumbs, and paprika. Sprinkle over the casserole.
6. 6 Bake for 30 minutes or until bubbly and the top is golden brown.
7. 7 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Oven

Variations

• Add diced red bell pepper for extra color and sweetness.
• Substitute half the cheddar with mozzarella for a different flavor profile.

Substitutions

• If cream of mushroom soup is unavailable, use cream of chicken soup.
• For a lighter version, use low-fat milk and reduced-fat cheese.

Pairings

• Cornbread
• Steamed broccoli

Nutrition

Tips

• For extra flavor, sauté the celery and onion in a bit of butter before adding to the casserole.
• This casserole can be made ahead and refrigerated before baking; just add an extra 10 minutes to the cook time.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes, then uncover and bake an additional 10-15 minutes.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with warm dinner rolls.

FAQ