Ingredients
Scale
- 8 oz wide egg noodles
- 2 cans (5 oz each) good-quality tuna in water, drained
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups shredded cheese (cheddar and mozzarella blend)
- 1 cup frozen peas
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup seasoned bread crumbs
- 2 tbsp parsley flakes
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish.
- Cook egg noodles in boiling salted water until al dente; drain and set aside.
- In a bowl, mix together tuna, cream of mushroom soup, 1.5 cups cheese, frozen peas, onion powder, garlic powder, salt, and pepper until well combined.
- Fold cooked noodles into the mixture until evenly coated.
- Pour into the greased baking dish. Top with reserved cheese and bread crumbs.
- Bake for 25-30 minutes or until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 50mg