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Anya’s Ultimate Cheesy Tuna Casserole

Cheesy tuna noodle casserole
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A super cheesy tuna noodle casserole with layers of extra cheese for a satisfying and melty bake, perfect for a comforting meal.

Ingredients

Scale
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (6 ounce) can tuna, drained
  • 1 (10 ounce) package frozen peas, thawed
  • 1/2 cup milk
  • 1/4 teaspoon black pepper
  • 1 cup uncooked egg noodles
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup shredded Monterey Jack cheese, divided
  • 1/4 cup bread crumbs
  • 2 tablespoons butter, melted

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine the condensed cream of mushroom soup, drained tuna, thawed peas, milk, and black pepper. Stir until well combined.
  3. Cook the egg noodles according to package directions. Drain them well.
  4. Add the cooked egg noodles to the soup mixture. Stir in 1/2 cup of the cheddar cheese and 1/4 cup of the Monterey Jack cheese.
  5. Pour the mixture into a lightly greased 9×13 inch baking dish.
  6. In a small bowl, mix the bread crumbs with the remaining 1/2 cup cheddar cheese and 1/4 cup Monterey Jack cheese.
  7. Sprinkle the bread crumb and cheese mixture evenly over the top of the casserole.
  8. Pour the melted butter over the bread crumb topping.
  9. Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.

Notes

  • For an even cheesier casserole, add another 1/4 cup of cheddar and 1/4 cup of Monterey Jack cheese to the noodle mixture.
  • You can also add a layer of sliced cheese on top of the noodle mixture before adding the bread crumb topping.
  • Feel free to add other seasonings like garlic powder or onion powder to the soup mixture for extra flavor.

Nutrition

Find it online: https://savorsensations.com/cheesy-tuna-noodle-casserole/