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Summer Tuna Noodle Casserole

Summer Tuna Noodle Casserole is a delightful twist on a classic comfort dish, perfect for warm weather. This easy-to-make casserole features tender egg noodles enveloped in a creamy sauce, flaky tuna, and vibrant veggies, all baked to golden perfection. Ideal for potlucks or family dinners, it promises to deliver nostalgia and satisfaction with every bite.

Ingredients

Scale
  • 8 oz wide egg noodles
  • 2 cans (5 oz each) high-quality canned tuna, drained
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup milk
  • 1 cup frozen peas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup seasoned breadcrumbs
  • 1 tsp onion powder
  • ¼ tsp black pepper
  • 2 tbsp olive oil or butter

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Boil salted water in a large pot; cook egg noodles according to package instructions until al dente, then drain.
  3. In a mixing bowl, combine cream of mushroom soup, milk, onion powder, black pepper, and half the cheese. Mix until smooth.
  4. Gently fold in cooked noodles, tuna, and frozen peas until evenly coated.
  5. Pour mixture into a greased casserole dish; top with remaining cheese and breadcrumbs.
  6. Bake for 25-30 minutes until golden brown and bubbly.

Nutrition

Keywords: Feel free to substitute tuna with chicken or add extra vegetables like bell peppers or carrots for added flavor and nutrition. For an extra cheesy topping, sprinkle more cheese before baking.