Tuna and vegetable casserole –Yo, listen up! If you’re looking for a comfort meal that just hits the spot, let me put you on to this classic Tuna Noodle Casserole. It’s one of those dishes that warms you up from the inside out. Trust me, once you whip this up, you’ll be asking for seconds and thirds. Let’s get into it!
Tuna Noodle Casserole
Check this out, fam – this casserole is not only easy to make but also packed with flavor! You can have it on the table in no time, and it’s a great way to use up some pantry staples. Let’s dive into what you’ll need.
Ingredients
- 2 cups of cooked egg noodles
- 1 can (12 oz) of tuna, drained
- 1 can (10.5 oz) of cream of mushroom soup
- 1 cup of milk
- 1 cup of frozen peas (or fresh if you prefer)
- 1 cup of shredded cheddar cheese
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- 1 cup of crushed potato chips (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the cooked egg noodles, drained tuna, cream of mushroom soup, milk, frozen peas, garlic powder, and half of the cheddar cheese. Season it with salt and pepper to give it that extra kick.
- Pour this tasty mixture into a greased casserole dish, spreading it out evenly.
- Top it off with the remaining cheddar cheese and sprinkle those crushed potato chips over the top for that crunch factor.
- Pop it in the oven and bake for about 25-30 minutes or until it’s bubbly and golden brown. You want to see that cheese melting and the edges getting crispy!
- Once done, let it cool for a few minutes, and then dig in!
This Tuna Noodle Casserole is not just a meal, it’s a full-on experience! Perfect for family dinners, meal prep, or just when you need that home-cooked feel. So grab your ingredients and let’s get this party started!