Tuna Casserole fills up a white bowl. There's a serving dish with a spoon for more when you're ready for seconds.
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Tuna Casserole with Egg Noodles

Baked until hot and bubbling, tucked underneath the broiler, this Tuna Noodle Casserole with Egg Noodles is an easy meal and delicious comfort food!
Course Lunch or Dinner
Cuisine American
Keyword Tuna Casserole with Egg Noodles
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 440kcal
Author Souper Chef Deb

Ingredients

  • 16 oz. egg noodles
  • 2 5 oz. cans tuna packed in water, well drained
  • 1 7 oz. can sliced mushrooms well drained
  • 1 10 1/2 oz. cream of mushroom soup
  • 1 cup frozen peas
  • 2 cups cheese shredded
  • 1 1/4 cups half and half
  • 3/4 cup bread crumbs
  • 2 tbsp butter divided
  • 2 tbsp parmesan cheese shredded
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  • Preheat oven to 350 degrees
  • Boil egg noodles until just al dente (the package called for 7-8 minutes I boiled them for 6) in salted water. Drain well
  • Butter the baking dish using 1 tablespoon butter.
  • Drain the tuna and flake. Drain the mushrooms. Shred the cheese.
  • In a large bowl, mix the mushroom soup with the half and half. 
  • Add the noodles, tuna, mushrooms, peas and cheese. Season with salt and pepper. Mix everything together well and pour it in the buttered casserole dish.
  • Top with bread crumbs and drizzle with the remaining butter. Sprinkle parmesan cheese over the top.
  • Cover with foil and bake in preheated oven for 30 minutes or until hot and bubbly. After 30 minutes, remove the foil and place under the broiler for 3-4 minutes until the top is golden brown.

Nutrition

Calories: 440kcal | Carbohydrates: 36g | Protein: 18g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 810mg | Potassium: 257mg | Fiber: 2g | Sugar: 3g | Vitamin A: 17.8% | Vitamin C: 12.3% | Calcium: 38.5% | Iron: 10.2%