Budget Cheesy Tuna-Noodle Casserole
This Budget Cheesy Tuna-Noodle Casserole is SO EASY! A creamy, cheesy comfort dish packed with tuna, peas, and topped with a crunchy cracker crust.
Servings: 6 servings
Ingredients
- 8 ounces egg noodles
- 1 can (12 ounces) tuna drained
- 1 cup frozen peas
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup crushed crackers for topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish to prevent sticking.
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, usually around 7-8 minutes. Drain and set aside.
- In a large mixing bowl, combine the cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Stir until smooth and well blended. Add the drained tuna, frozen peas, cooked noodles, and half of the shredded cheddar cheese. Mix everything gently until evenly combined.
- Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining cheddar cheese on top, then evenly distribute the crushed crackers over the cheese layer.
- Place the casserole in the oven and bake for 25-30 minutes or until the cheese is melted and bubbly and the cracker topping is golden brown.
- Remove the casserole from the oven and allow it to cool for a few minutes before serving.
Equipment
- Large Pot
- 9x13 inch Baking Dish
- Large Mixing Bowl
Notes
- Do not overcook the egg noodles as they will continue to cook in the oven.
- Mix crushed crackers with melted butter for a richer, crunchier topping.
- Substitute half the milk with sour cream or Greek yogurt for extra creaminess.
- Swap peas with mixed vegetables or corn for variety.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.