Tuna and Noodles
Egg noodles, canned tuna, and peas bake in a creamy mushroom sauce with a buttery bread crumb topping.
Ingredients
- 2 cups dried wide egg noodles 115 g
- 2 cans chunk light tuna in water drained, 5-ounce / 142 g
- 1 can green peas drained, 15-ounce / 425 g
- 1 can condensed cream of mushroom soup 10.5-ounce / 298 g
- 1 cup whole milk 240 ml
- 2 tablespoons unsalted butter melted, plus more for greasing, 28 g
- 1/3 cup plain dry bread crumbs 35 g
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat your oven to 400°F (200°C). Grease a 2-quart (2-liter) baking dish with a little butter and set it aside.
- Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until al dente. Drain the noodles well.
- Place the drained noodles, tuna, peas, condensed soup, and milk into a large mixing bowl. Stir everything together gently until the ingredients are evenly coated.
- Pour the tuna mixture into your prepared baking dish. Spread it out into an even layer.
- Mix the melted butter and dry bread crumbs in a small bowl. Set this aside for later.
- Place the baking dish in the oven and bake for 20 minutes.
- Remove the dish from the oven. Sprinkle the buttered bread crumbs evenly over the top of the casserole.
- Return the dish to the oven. Bake for another 5 minutes, or until the topping is browned and the sauce is bubbling. The internal temperature of the casserole must reach 145°F (63°C) on a food thermometer for food safety.
- Let the casserole cool for a few minutes. Season with the kosher salt and black pepper before serving.
Notes
For food safety, ensure the center of the fish casserole reaches a safe internal temperature of 145°F (63°C).
You can use frozen peas instead of canned peas. Thaw them slightly before mixing them into the casserole.
If the bread crumbs start to brown too quickly, place a piece of aluminum foil loosely over the dish for the final minutes of baking.