Egg noodles: 8 ounces, cooked according to package instructions and drained
Cream of mushroom soup: 1 can (10.75 ounces)
Frozen peas and carrots: 1 cup, thawed
Cheddar cheese: 1 cup, shredded
Breadcrumbs or crushed potato chips: 1/2 cup, for topping
Butter: 2 tablespoons, melted (if using breadcrumbs)
Canned tuna: 2 cans (5 ounces each), drained and flaked
Salt and pepper: to taste
Milk: 1/2 cup
Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Mix the Casserole Ingredients:
In a large mixing bowl, combine the cooked and drained egg noodles, flaked tuna, cream of mushroom soup, milk, thawed peas and carrots, and half of the shredded cheddar cheese. Season with salt and pepper to taste. Mix well to ensure everything is evenly distributed.
Assemble the Casserole:
Transfer the mixture to the prepared baking dish. Spread it out evenly.
Add Toppings:
Sprinkle the remaining cheddar cheese over the top of the casserole.
In a small bowl, mix the breadcrumbs or crushed potato chips with melted butter (if using breadcrumbs) for extra crispiness. Sprinkle this mixture over the cheese layer.
Bake:
Place the casserole in the preheated oven and bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
Serve:
Remove the casserole from the oven and let it sit for a few minutes before serving. This allows it to set slightly, making it easier to serve.
