Ingredients
12 oz egg noodles
2 cans (5 oz each) tuna in water, drained
1 cup frozen peas
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
½ tsp garlic powder
Salt & pepper, to taste
Instructions
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Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
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Cook egg noodles according to package directions. Drain and set aside.
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In a large bowl, combine tuna, peas, mushroom soup, sour cream or mayo, cheddar cheese, milk, garlic powder, salt, and pepper.
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Add cooked noodles to the bowl and mix until evenly coated.
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Pour the mixture into the baking dish and spread evenly.
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Sprinkle additional cheddar cheese on top.
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Bake for 20–25 minutes, until bubbling and golden on top.
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Let cool slightly before serving.
Notes
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For added crunch, top with buttered breadcrumbs before baking.
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Slightly undercook noodles before baking to prevent mushiness.
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You can substitute the tuna with canned chicken for variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
