I ALMOST didn't post this recipe here; I've already posted several casseroles, and I assumed everyone knew how to make tuna noodle casserole. I actually did NOT grow up with this dish like most people; I grew to love it as an adult, when I first started REALLY getting into cooking for myself, starting with the classic gingham-covered Better Homes & Gardens cookbook. Back then, quick, easy & cheap (and delicious, of course) were what drew me in to a recipe.
Tuna noodle casserole is considered a classic by many; it's quick to prepare, super cheap, and easy enough to throw together at any time. For me, it's a recipe that I can make at any time, since I almost ALWAYS have all of the ingredients already in the house.
Tuna Noodle Casserole
adapted from Pinch My Salt
6oz wide or extra wide egg noodles
1 5oz can tuna packed in water, drained and flaked with a fork
1 can condensed cream of mushroom soup
1/2 cup milk
1 cup frozen peas, cooked
1/2 - 3/4 cup shredded sharp cheddar cheese
1/2 cup dried bread crumbs
1 Tbsp melted butter
1/4 cup grated Parmesan cheese
Cook the egg noodles according to package directions. Drain and transfer to a large mixing bowl.
Add the peas, tuna, cream of mushroom soup, milk, & shredded cheese. Stir until well combined.
Note: To cook the frozen peas, simply microwave them in a bowl with a few Tbsp of water for 2-3 minutes, covered with plastic wrap.
Transfer to a greased 9x9" baking dish. Toss the bread crumbs with the melted butter. Sprinkle evenly atop the casserole. Top with grated Parmesan.
Bake in a 350-degree oven for 30 minutes. Let rest about 5 minutes before serving.