Description
A simple and creamy tuna noodle casserole with cream cheese.
Ingredients
Scale
- 8 oz egg noodles
- 2 cans (5 oz each) tuna, drained
- 1 cup cream cheese, softened
- 1 cup frozen peas
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions; drain.
- In a large bowl, combine tuna, cream cheese, peas, cream of mushroom soup, milk, garlic powder, and onion powder.
- Add the cooked noodles to the mixture and stir until well combined.
- Season with salt and pepper.
- Transfer the mixture to a greased baking dish.
- Top with shredded cheddar cheese.
- Bake for 25-30 minutes until heated through and cheese is melted.
Notes
- Feel free to add other vegetables like corn or bell peppers.
- This can be made ahead of time and refrigerated before baking.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg
Keywords: easy tuna noodle casserole with cream cheese