Description
Summer Tuna Noodle Casserole is a nostalgic dish that captures the essence of warm days and family gatherings. This creamy casserole features tender egg noodles, juicy tuna, and vibrant vegetables, all baked to perfection with a gooey cheddar topping. Perfect for weeknight dinners or potlucks, it’s easy to make and sure to please everyone at the table.
Ingredients
Scale
- 8 oz egg noodles
- 1 (12 oz) can chunk light tuna in water, drained
- 2 cups frozen mixed vegetables
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk (regular or plant-based)
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and grease a large baking dish.
- Cook the egg noodles in boiling salted water until al dente; drain and set aside.
- In a mixing bowl, combine cream of mushroom soup and milk until smooth. Stir in garlic powder, onion powder, salt, and pepper.
- Gently fold in drained tuna and frozen vegetables.
- Combine the cooked noodles with the sauce mixture in the greased baking dish, ensuring even coating.
- Top with shredded cheddar cheese.
- Bake for 25-30 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole (approximately 275g)
- Calories: 390
- Sugar: 4g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg