Serves 6
153 cal · 55 min
Quick Tuna Casserole
Recipe GLPR81bcf20c09dc78
A comforting one-dish meal combining tender egg noodles with flaked tuna, peas, and a creamy mushroom sauce. This family-friendly casserole comes together quickly with minimal prep and delivers satisfying, home-cooked flavor. Top with optional bread crumbs for added texture and bake until bubbly and golden.
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Ingredients
1 cup water
5 ounces wide egg noodles
1 can (10.75 ounces) low-sodium cream of mushroom soup
1/3 cup skim milk
1 can (6.5 ounces) tuna packed in water, drained
1 cup frozen green peas
1 cup bread crumbs (optional)
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Preheat your oven to 350°F. Bring a large pot filled with 1 quart of water to a rolling boil. Add the wide egg noodles and cook at a boil for 2 minutes.
Cover the pot, remove it from the heat, and allow the noodles to stand undisturbed for 10 minutes. The residual heat will finish cooking them.
While the noodles are resting, whisk together the 1 cup water, cream of mushroom soup, and skim milk in a medium bowl until well combined and smooth.
Drain the canned tuna thoroughly and flake it into the soup mixture. Stir in the frozen green peas until evenly distributed throughout the sauce.
Drain the cooked noodles in a colander, shaking off excess water. Transfer the drained noodles to a 1-quart casserole dish and pour the tuna and pea mixture over them. Fold gently until all ingredients are combined.
If using bread crumbs, sprinkle the full 1 cup evenly over the top of the casserole for a golden, crispy finish.
Bake uncovered in the preheated 350°F oven for 30 minutes, until the casserole is heated through and the top is golden brown. Allow to cool for 2–3 minutes before serving.
