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Best Ever Tuna Noodle Casserole

A comforting and creamy tuna noodle casserole, perfect for family gatherings and easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 12 ounces egg noodles (or any pasta of choice) Can use any pasta available.
  • 10 ounces tuna in water, drained (2 cans of 5 ounces each) Ensure the tuna is well-drained.
  • 1 cup frozen peas Fresh peas can be used if preferred.
  • 10.5 ounces cream of mushroom soup Make sure it's halal.
  • 1 cup milk Can be whole or low-fat.
  • 1 cup shredded cheddar cheese Plus extra for topping.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • to taste Salt
  • 1 cup breadcrumbs Preferably whole wheat for added texture.

Method
 

Preparation
  1. In a large pot of boiling salted water, cook the egg noodles according to the package instructions until al dente. Drain and set aside.
  2. In a large mixing bowl, combine the drained tuna, frozen peas, cream of mushroom soup, milk, garlic powder, onion powder, black pepper, and salt. Mix until well combined.
  3. Gently fold the cooked noodles into the mixture, ensuring every noodle is coated with the creamy sauce.
  4. Pour the entire mixture into a greased 9x13 inch baking dish, spreading it out evenly.
  5. Sprinkle the shredded cheddar cheese generously over the top, followed by a layer of breadcrumbs.
Baking
  1. Preheat your oven to 350°F (175°C) and bake for approximately 25-30 minutes, or until the casserole is bubbling and the top is golden brown.
  2. Allow it to cool for a few minutes, then serve it warm.

Notes

You can swap out the tuna for canned chicken or chickpeas for a vegetarian version. For best results, do not overcook the pasta. Drain the tuna thoroughly to avoid a watery casserole. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.