This tuna noodle casserole recipe with cheese was a favorite in my home growing up and now it's a favorite of my family as well. I double the recipe these days for my husband and three children.
Ingredients
- 1 package egg noodles , 12 ounce
- 2 tablespoons vegetable oil
- 0.25 cups chopped onion
- 0.25 cups chopped green bell pepper
- 0.25 cups chopped red bell pepper
- 1 can condensed cream of Cheddar cheese soup , 10.5 ounce
- 1 can tuna , 5 ounce
- 0.25 cups milk
- 0.25 teaspoons salt
- ground black pepper to taste
- 0.25 cups Italian seasoned bread crumbs
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
-
3
While the noodles are cooking, heat oil in a medium saucepan over medium heat. Sauté onion and bell peppers in the hot oil until tender, 5 to 7 minutes.
-
4
Pour condensed soup into the saucepan. Add tuna, milk, salt, and pepper; mix until well combined. Reduce heat to medium-low.
-
5
Drain egg noodles well. Fold noodles into the tuna mixture until well coated. Transfer to a 2-quart casserole and sprinkle bread crumbs over top.
-
6
Bake in the preheated oven until the top is crisp and golden brown, 20 to 30 minutes.
Nutrition Facts
Per serving
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