Give your dinner a nostalgic twist with this creamy, comforting casserole that’s ready in no time!

1

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

2

Cook the egg noodles according to the package instructions until al dente, usually about 8 minutes. Drain and set aside.

3

In a large bowl, combine the cooked egg noodles, drained tuna, cream of mushroom soup, peas, 1/2 cup of cheddar cheese, milk, salt, and black pepper. Mix well until all ingredients are fully incorporated.

4

Pour the mixture into a greased 9x13-inch baking dish, spreading it evenly.

5

Sprinkle the remaining 1/2 cup of cheddar cheese on top. Then, evenly distribute the bread crumbs over the cheese layer for a crunchy topping.

6

Bake in the preheated oven for about 20 minutes, or until heated through and the cheese is bubbly.

7

Allow the casserole to cool slightly before serving.

4

• Add diced bell peppers or mushrooms for extra veggies.
• Mix in some sriracha or hot sauce for a spicy kick.
• Top with crispy fried onions for added crunch.

• Use low-sodium tuna and soup to keep the dish healthier.
• You can substitute the cream of mushroom soup with a homemade white sauce for a fresher taste.
• Letting the casserole sit for a few minutes before serving can help it set up nicely.

• fat: 15g
• protein: 25g
• calories: 400
• carbohydrates: 45g

This dish provides a good balance of protein and carbohydrates, making it a filling meal. The addition of peas adds fiber and vitamins.

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