Tuna Egg Noodle Casserole
Made with egg noodles and cream of mushroom soup, this casserole is simply delicious.
Published by St. Martin's Griffin
Editor's Note: If you are on the hunt for a simple casserole to make for your family, consider trying out this tried and true egg noodle tuna casserole recipe. Made with tasty egg noodles, cream of mushroom soup, and frozen peas, our take on this always-popular dish is a truly classic tuna noodle casserole. This recipe serves six but could easily be halved in order to make a quick lunch or dinner for a smaller crowd.
I love the way that tuna, when combined with a white sauce or mayonnaise, is slightly sweet and salty, perfectly complementing the noodles that add to that delicious bite.
Preparation Time20 min
Cooking Time40 min
- 4 cups wide egg noodles
- 2 (10-3/4-ounce) cans cream of mushroom soup
- 1 cup whole milk
- 1 1/2 pound canned chunk tuna, well drained
- 2 cups peas, thawed if frozen
- 2 tablespoons canned pimentos, drained
- 1/4 teaspoon freshly ground black pepper
Preheat the oven to 400°F. Lightly coat a 9 x 13-inch baking dish with cooking spray.
Bring a large pot of water to a boil. Add the egg noodles and salt to taste and cook until al dente. Drain and reserve.
While the noodles cook, combine the soup and milk in a large bowl and stir well. Add the tuna, peas, pimentos, and pepper and stir to combine. Add the drained noodles and stir. Pour into the prepared baking dish.
Bake until bubbling and the top is golden brown, about 30 minutes. Let cool slightly and serve.
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