This recipe combines the richness of cream of mushroom soup, the goodness of tuna, and the satisfying textures of peas and noodles. Whether you’re seeking a quick weekday dinner or a potluck contribution, this creamy tuna casserole is a dependable choice that everyone will enjoy.
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients:
- 1 can (10 1/2 ounces) condensed cream of mushroom soup
- 1/2 cup milk
- 2 tablespoons chopped pimiento (optional)
- 1 cup frozen green peas (about 4 1/2 ounces)
- 2 cans (about 5 ounces each) tuna in water, drained
- 2 cups cooked egg noodles (approximately 4 ounces dry)
- 2 tablespoons plain dry breadcrumbs
- 1 tablespoon melted butter
Instructions:
- Preheat your oven to 400°F (200°C).
- In a 1 1/2-quart casserole dish, combine the condensed cream of mushroom, milk, and, if desired, chopped pimientos. Add in the frozen green peas, drained tuna, and the cooked egg noodles. Season the mixture with salt and pepper according to your taste.
- In a small bowl, mix the plain dry breadcrumbs with the melted butter.
- Bake the tuna mixture in your preheated oven for about 20 minutes or until it’s hot and bubbling.
- Stir the tuna mixture, and then sprinkle the breadcrumb mixture evenly over the top.
- Continue baking for an additional 5 minutes or until the breadcrumb topping turns a golden brown.
- Remove it from the oven, let it cool for a moment, and serve your creamy tuna casserole!
Nutrition Facts (Per Serving):
- Calories: 350 kcal
- Protein: 25g
- Carbohydrates: 28g
- Fat: 15g
- Fiber: 3g
Please note that these values are approximate and can vary based on the specific brands and quantities of ingredients used. The serving size can also affect the nutritional facts.
Cooking Tips:
- If using unsalted cream of mushroom soup, adjust the salt to your taste. A quarter teaspoon of salt enhances the flavor, adding approximately 147.5 mg of sodium per serving, but you can adjust this to suit your preferences.