Tuna casserole iii –Y’all, gather ’round ’cause I’m about to drop a recipe that’s simple and oh-so-delicious! If you’re looking for a cozy, hearty dish that brings the family together, look no further than this tasty Tuna Casserole. It’s made in just one pan, so you can save yourself the hassle of washing a mountain of dishes afterward. Let’s get into it!
Tuna Casserole (In ONE Pan!)
This Tuna Casserole is perfect for those busy weekdays when you want something quick yet satisfying. You’ll be amazed at how a handful of ingredients can come together to create something so comforting!
Ingredients
- 2 cups egg noodles
- 1 can (12 oz) tuna, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas and carrots
- 1 cup shredded cheese (cheddar or your favorite)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pan, cook the egg noodles according to the package instructions. Once cooked, drain and set aside.
- In the same pan, combine the cream of mushroom soup and milk, stirring until well mixed.
- Add the drained tuna, frozen peas and carrots, garlic powder, and season with salt and pepper. Stir it all together.
- Fold in the cooked egg noodles and half of the shredded cheese. Pour the mixture into a greased baking dish.
- Sprinkle the remaining cheese on top along with the breadcrumbs if you’re feeling fancy.
- Bake in the preheated oven for about 25-30 minutes, or until the casserole is bubbly and golden brown.
- Let it cool for a few minutes before serving. Dig in and enjoy your one-pan wonder!
This Tuna Casserole ain’t just food; it’s a hug on a plate. Perfect for when you’re craving something warm and filling. Plus, it’s a crowd-pleaser that’ll have everyone asking for seconds!