Cheesy Tuna Noodle Casserole
Ingredients:
- 8 oz egg noodles
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (5 oz) tuna, drained
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
For the Crumble Topping:
- 1 cup breadcrumbs
- 2 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Egg Noodles: Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
- Prepare the Tuna Mixture: In a large mixing bowl, combine the drained tuna, cream of mushroom soup, frozen peas, and shredded cheddar cheese. Mix well until all ingredients are evenly combined.
- Season to Taste: Add salt and pepper to the tuna mixture, adjusting to your preference. Remember that the cream of mushroom soup already contains some salt, so taste before adding too much.
- Combine with Noodles: Gently fold the cooked egg noodles into the tuna mixture, ensuring that the noodles are well coated with the creamy mixture.
- Prepare the Crumble Topping: In a separate bowl, mix together the breadcrumbs, melted butter, garlic powder, and dried parsley until the breadcrumbs are evenly coated.
- Assemble the Casserole: Transfer the tuna and noodle mixture to a greased baking dish. Sprinkle the crumble topping evenly over the top of the casserole.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the top is golden brown and the casserole is heated through.
- Serve: Allow the casserole to cool for a few minutes before serving. Scoop onto plates or into bowls, and enjoy your delicious, cheesy tuna noodle casserole!
Feel free to customize this recipe further by adding your favorite herbs or spices, and make it your own comforting childhood favorite!
