Easy Tuna Noodle Casserole Recipe

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Tuna Noodle Casserole Recipe 





Transform a nostalgic pantry staple into an intensely savory, deeply comforting dinner. By utilizing a rich mushroom cream sauce, sharp cheddar cheese, and a shatteringly crisp buttery cracker crust, you entirely banish the bland, soggy casseroles of the past.

Ingredients

  • The Hearty Canvas: 12 oz dry wide egg noodles.

  • The Savory Core: 2 cans (5 oz each) solid white albacore tuna (packed in water, drained completely dry).

  • The Velvety Binder: 1 can (10.5 oz) condensed cream of mushroom soup and ½ cup whole milk.

  • The Fresh Pop: 1 cup frozen sweet peas (thawed).

  • The Sharp Melt: 1 ½ cups freshly shredded sharp cheddar cheese.

  • The Shattering Crust: 1 sleeve of buttery round crackers (like Ritz), completely crushed, and 2 tbsp melted butter.

Instructions

  1. The Noodle Boil: Preheat your oven to 190°C (375°F). Boil the egg noodles in salted water until just tender. Drain well and place them into a large mixing bowl.

  2. The Savory Mix: Add the drained tuna, cream of mushroom soup, whole milk, thawed peas, and exactly 1 cup of the shredded cheddar directly to the noodles. Use a large spatula to fold everything together aggressively until flawlessly unified. Season with heavy black pepper.

  3. The Casserole Build: Pour the creamy noodle mixture into a greased 9x13-inch baking dish, spreading it evenly edge-to-edge. Scatter the remaining ½ cup of sharp cheddar over the top.

  4. The Crunchy Cap: In a small bowl, toss the crushed buttery crackers with the melted butter until they resemble wet sand. Scatter this mixture heavily and evenly over the cheese.

  5. The Golden Bake: Bake uncovered for 20 to 25 minutes. The sauce will become aggressively bubbly around the edges, and the cracker crust will toast into a deeply golden, shatteringly crisp canopy. 

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