Ingredients
Equipment
Method
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Cook the egg noodles according to package directions, then drain them well and set aside.
Assembly
- In a large bowl, combine the cooked noodles, drained tuna, cream of mushroom soup, milk, and frozen peas.
- Stir in half of the shredded cheddar cheese, salt, and pepper until everything is well combined.
- Pour the mixture into the prepared baking dish and spread it evenly.
Baking
- In a small bowl, mix the breadcrumbs with the melted butter.
- Sprinkle the remaining cheddar cheese over the casserole, then top with the buttered breadcrumbs.
- Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
Serving
- Remove from the oven and let stand for 5 minutes before serving.
Notes
For an extra kick, add a pinch of red pepper flakes to the casserole mixture. You can also experiment with different types of cheese, like Gruyere or Monterey Jack, for a unique flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
