This comforting and budget-friendly tuna casserole is a classic dish perfect for busy weeknights. Made with pantry staples, it comes together quickly and delivers big on flavor.
Ingredients:
- 2 cups cooked pasta (elbow macaroni, egg noodles, or your choice)
- 2 cans (5 oz each) tuna, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup frozen peas
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs (optional)
- 2 tbsp butter (for breadcrumbs, optional)
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked pasta, drained tuna, cream of mushroom soup, frozen peas, milk, and shredded cheese. Mix well.
- Season with salt and pepper to taste.
- Transfer the mixture to a greased 9×13-inch baking dish.
- (Optional) Melt the butter in a small pan and mix it with the breadcrumbs. Sprinkle this mixture evenly over the casserole for a crunchy topping.
- Bake uncovered for 20-25 minutes, or until heated through and bubbly.
- Remove from the oven, let cool slightly, and serve warm.
Enjoy this easy, hearty casserole with a side salad or some crusty bread!