Super Simple Tuna Noodle Casserole
A simple, no fuss classic with a crisp, golden top. It uses just a handful of pantry staples and no added liquid, which is what gives the topping its crust.
Ingredients
- 1 pack egg noodles 12 ounces
- 1 can condensed cream of mushroom soup 10.5 ounces
- 1 can peas about 15 ounces
- 2 cans tuna 5 ounces each
- 3/4-1 cup shredded cheese cheddar or similar
- 1/3 cup bread crumbs
Instructions
- Heat the oven to 375°F and grease a 9×13 inch baking dish.
- Boil the noodles until al dente, with a firm bite and no longer. Drain, but do not rinse.
- While the noodles are still warm, toss them with the condensed soup until evenly coated. Do not add any water or milk.
- Fold in the tuna and peas. Drain the peas only loosely so a little of their liquid stays in the mix.
- Spread everything into the baking dish and cover with the cheddar and/or bread crumbs.
- Bake uncovered for 20 to 25 minutes, until bubbly at the edges and golden on top.
- Let it rest for 5 minutes before serving.
Pulling the noodles at al dente keeps them from turning mushy, since they soften a bit more in the oven.
For the crustiest top, use cheese, or put the cheese down first and the bread crumbs over it.
If you'd like a little kick to this, try adding some hot sauce to dial it up.
Reheat any leftovers until hot all the way through, ideally to 165°F.