Ingredients:
- 12 oz egg noodles or preferred pasta
- 2 cans (5 oz each) tuna in water, drained and flaked
- 1 can (10.5 oz) cream of mushroom soup or cream of celery
- 1 cup milk
- 1 cup frozen peas
- 1/2 cup grated cheddar cheese
- 1/4 cup Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 1 cup crushed buttery crackers or breadcrumbs
- 2 tbsp melted butter
Instructions:
Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook Noodles: Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions. Drain and set aside.
Prepare Casserole Base: In a large bowl, whisk together the cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Stir in the drained tuna, frozen peas, cheddar cheese, and cooked noodles. Mix until everything is well combined.
Assemble Casserole: Pour the tuna mixture into the prepared baking dish and spread it evenly. Sprinkle Parmesan cheese over the top.
Make Topping: In a small bowl, combine the crushed crackers (or breadcrumbs) with the melted butter. Mix well, then sprinkle evenly over the casserole.
Bake: Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
Serve: Let the casserole cool for a few minutes before serving. Pair with a simple salad or steamed vegetables for a complete meal.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 6