Description
Summer Tuna Noodle Casserole is a nostalgic dish that combines tender egg noodles, rich tuna, and vibrant frozen vegetables in a creamy sauce. Baked to perfection with a crunchy breadcrumb topping and gooey cheddar cheese, this comforting casserole is perfect for family dinners or potlucks. Easy to prepare and customizable, it brings everyone together around the table for warm memories and delicious flavors.
Ingredients
Scale
- 8 oz wide egg noodles
- 2 (5 oz) cans good-quality tuna, drained
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup whole milk
- 2 cups shredded cheddar cheese
- 1 cup breadcrumbs
Instructions
- Preheat oven to 350°F (175°C).
- Cook egg noodles in salted boiling water until al dente (6-8 minutes). Drain and set aside.
- In a large bowl, combine drained tuna, frozen vegetables, cream of mushroom soup, and milk. Mix well.
- Fold in half of the shredded cheddar cheese.
- Add cooked noodles to the mixture and stir until evenly coated.
- Transfer to a greased casserole dish, top with remaining cheddar cheese and breadcrumbs.
- Bake for 25-30 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg