Tuna Noodle Casserole
Recipe for an easy to make Tuna Noodle Casserole made with homemade cream of mushroom soup. This meal is under $10!
Equipment
- Sink Colander
- 9 X 13-inch Baking Dish
- Large Saucepan
Ingredients
- Wide Egg Noodles
- 1 bag Frozen Peas
- 2 cans Cream of Mushroom Soup
- 1 cup Breadcrumbs
- 6 cans Tuna drained
- Parmesan Cheese shredded
Instructions
- Set a 6-Quart pot on the stove with water and boil, when the water is boiling, cook the pasta according to the package directions.
- Make cream of mushroom soup in a large saucepan on the stove. If you have canned cream of mushroom soup, open and pour the contents into a large bowl and then set aside.
- Open the cans of tuna and drain the liquid out, then empty the tuna into the cream of mushroom soup - either in the large saucepan or the large bowl, mix well with a spatula.
- Open the bag of frozen peas and empty the contents into the tuna and cream of mushroom soup, then mix well with a spatula.
- When the egg noodles are cooked, drain them in a sink colander.
- Spray a 9 X 13-inch baking dish with non-stick spray and then place the egg noodles into the dish.
- Scrape the tuna and mushroom soup mixture out of the bowl and onto the egg noodles in the baking dish and then with a spatula, mix the ingredients.
- Finally, sprinkle the top of the Tuna Noodle Casserole with breadcrumbs and sprinkle with parmesan cheese if desired.
- Bake at 350 degrees Fahrenheit for 30 minutes, then remove the casserole from the oven and let rest for 5 minutes before serving.