Tuna Casserole
A family favorite of tuna and noodles all topped with cheese for a fast and easy tuna casserole.
Ingredients
- 8 ounces short noodles (your favorite – we used gemelli)
- 10 oz can mushroom soup
- 2 cups grated cheddar cheese (divided)
- 1 cup sour cream
- 5 oz tuna fish (drained)
- 1/2 cup whole milk
- 1 cup frozen peas (optional)
- 1 tsp pepper
- 1/2 tsp garlic salt (or to taste)
- 1/2 cup Panko bread crumbs
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cook pasta according to package directions. Drain the extra water. 8 ounces short noodles
- Mix Cream of Mushroom soup, 1 cup of the cheddar cheese, sour cream, tuna, whole milk, pepper, and garlic salt together. 10 oz can mushroom soup, 2 cups grated cheddar cheese, 1 cup sour cream, 5 oz tuna fish, 1/2 cup whole milk, 1 tsp pepper, 1/2 tsp garlic salt
- Add in the cooked noodles, and peas and fold them into the mixture. 1 cup frozen peas
- Transfer the mixture into a 9x13 baking dish. Top the mixture with remaining 1 cup of cheese, and
- Drain pasta and mix into casserole mixture
- Put everything into an oven proof casserole dish
- Bake in preheat 350 degree oven for 15 minutes
- Sprinkle with the cheese and Panko bread crumbs, then finish baking for 15 more minute 1/2 cup Panko bread crumbs
- Serve, (half my family likes to eat it with ketchup)