Easy Cheesy Tuna Noodle Casserole
Try my favorite take on the classic Tuna Noodle Casserole, with added corn, cream of cheddar soup and melty cheddar cheese. Still as easy as the original, with a few added layers of flavor.
Equipment
- Normal Kitchen Utensils
Ingredients
- 10-12 Oz. Canned Tuna, Drained and Flaked Two Small or One Large Can
- 1 Lb Egg Noodles Or Elbow Macaroni or Shells
- 1 1/2 C Frozen Peas and Carrots About Half an 8 Oz. Bag
- 1 1/2 C Frozen Corn About Half an 8 Oz. Bag
- 3 C Grated Cheddar Cheese Or Any Other Cheese
- 1 Can Cream of Mushroom Soup 10.5 Oz.
- 1 Can Cream of Cheddar Soup 10.5 Oz.
- 1 C Milk
- 1/2 C Crushed Potato Chips, Crackers or Bread Crumbs About Four Handfuls of Chips
- 1 tsp Butter or Oil
- Salt and Pepper to Taste
Instructions
- Preheat your oven to 350 degrees.
- Boil the pasta per the instructions on the package. Be sure to salt the water1 Lb Egg Noodles
- Drain the pasta and return to the pot. Turn off the heat.
- Mix the frozen peas, carrots and corn, cream of mushroom soup, cream of cheddar soup, tuna, cheddar cheese and milk with the hot pasta. Season to taste with salt and pepper. I usually start with 1/2 tsp of each.10-12 Oz. Canned Tuna, Drained and Flaked, 1 1/2 C Frozen Peas and Carrots, 1 1/2 C Frozen Corn, 3 C Grated Cheddar Cheese, 1 Can Cream of Mushroom Soup, 1 Can Cream of Cheddar Soup, 1 C Milk
- Grease a 9x13 baking dish using the butter or oil.1 tsp Butter or Oil
- Pour the noodle mixture into the dish and top evenly with the crushed potato chips. If using breadcrumbs as a topping, consider first mixing them with 2 Tbsp of melted butter.
- Bake at 350 degrees for 35 minutes until hot and bubbly.
- Let the dish rest for five minutes before serving.
Notes
Just like the classic version of tuna noodle casserole, you can customize this dish pretty much any way you like. Make it your own!
Feel free to add more cheese as well. You can never have too much.