Creamy Classic Tuna Noodle Casserole is a recipe that’s been well-loved since the '50s, and it’s been a part of the culinary landscape since! It’s a creamy, cheesy, and comforting meal with plenty of flaky and mildly sweet tuna. Tender, tasty, and easy to make, Classic Tuna Noodle Casserole is perfect for when you have a crowd or just want a lot of leftovers of something you know you love to eat!
Ingredients• 1 (16 ounce) package extra wide egg noodles • 2/3 cup frozen peas • 2/3 cup Monterey Jack, Colby, and cheddar cheese, grated and combined together • 1 (12 ounce) can cream of mushroom soup • 1 (16 ounce) can tuna, drained • 1 (12 ounce) can mushrooms, sliced • salt, to taste • pepper, to taste • seasoned breadcrumbs, optional, for topping • fresh herbs, optional, for topping
Preheat the oven to 350 degrees F.
Lightly grease a 9x13-inch casserole dish.
Cook the egg noodles, following package directions, for exactly 6 minutes.
Rinse the noodles briefly in cold water to stop the cooking process.
Drain the noodles thoroughly.
Place the noodles into a large bowl.
Add the peas, cheese, mushroom soup, tuna, and mushrooms to the bowl, mixing gently but thoroughly.
Bake the casserole for 45-55 minutes. Top with the seasoned breadcrumbs and bake until toasted, about 10 minutes uncovered.
Remove the casserole from the oven, top with fresh herbs, and serve.