Ingredients
Scale
- 16 oz (1 lb) wide egg noodles or penne pasta
- 2 cans (12 oz total) chunk light tuna in water, drained
- 2 cans (10.5 oz each) condensed cream of mushroom soup
- 1 cup whole milk
- 1 ½ cups frozen peas
- 2 cups sharp cheddar cheese, shredded (divided)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1 cup crushed buttery crackers or panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Step 1: Preparation. Preheat your oven to 375°F (190°C). Grease a large 9×13-inch baking dish with butter or non-stick cooking spray. Bring a large pot of salted water to a boil. Cook your pasta for about 2 minutes less than the package directions suggest (al dente). The pasta will finish cooking in the oven, so you want it to have some “bite” left. Drain the pasta and set it aside.
- Step 2: Mixing the Base. In a large mixing bowl, whisk together the condensed cream of mushroom soup, milk, garlic powder, and onion powder. Fold in the drained tuna, frozen peas, and 1 cup of the shredded cheddar cheese. Stir in the cooked pasta until every noodle is thoroughly coated in the creamy sauce. Season with salt and pepper according to your preference.
- Step 3: Baking and Topping. Transfer the mixture into your prepared baking dish, spreading it out evenly. Sprinkle the remaining 1 cup of cheddar cheese over the top. In a small bowl, toss the crushed crackers or breadcrumbs with the melted butter and scatter them over the cheese layer. Place the dish in the oven and bake for 20 to 25 minutes, or until the sauce is bubbling and the topping is golden brown. Let it stand for 5 minutes before serving to let the sauce thicken.
- Cook Time: 40 minutes