Description
This creamy tuna noodle bake is a nostalgic, hearty casserole brimming with tender noodles, flaky tuna, sweet peas, and a rich, cheesy sauce. Perfect for family dinners and meal prep, this comforting classic is a satisfying one-dish meal you’ll make again and again
Ingredients
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12 oz egg noodles
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2 cans (5 oz each) tuna in water, drained
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1 cup frozen peas
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1 can (10.5 oz) cream of mushroom soup
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1/2 cup sour cream or mayonnaise
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1 cup shredded cheddar cheese (plus extra for topping)
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1/2 cup milk
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1/2 teaspoon garlic powder
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Salt and pepper to taste
Instructions
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Preheat oven to 375°F (190°C).
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Grease a 9×13-inch baking dish.
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Cook the Noodles:
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Boil egg noodles in salted water until al dente. Drain and set aside.
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Make the Sauce:
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In a large bowl, combine cream of mushroom soup, sour cream or mayo, milk, garlic powder, salt, and pepper.
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Stir in tuna, peas, and 1 cup of shredded cheese.
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Combine and Assemble:
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Add cooked noodles to the mixture and stir until fully coated.
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Pour into prepared baking dish and spread evenly.
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Sprinkle extra cheese on top.
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Bake:
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Bake uncovered for 25–30 minutes, or until hot and bubbly with a golden cheese topping.
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Serve:
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Let cool slightly before serving. Pairs well with a green salad or garlic bread.
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Notes
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Add crushed buttery crackers or breadcrumbs on top for crunch.
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Swap in cooked chicken or canned salmon if desired.
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Freezes well—just thaw before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
