RECIPE: Cheesy Tuna Noodle Casserole!

Now that the weather is finally starting to cool off, I’m trying to get into the kitchen to cook more. Tonight I whipped up my super easy Cheesy Tuna Noodle Casserole, which is not only a snap to put together but also only contains ingredients I almost always have on hand! 🙂




  • 8 ounces egg noodles (half a bag), cooked and drained
  • 1 can of tuna, drained and flaked (use as much or as little tuna as you want as there are so many different sizes of cans and pouches)
  • 1 can cream of mushroom soup
  • 1 cup of milk
  • 1 cup peas (frozen or canned)
  • 2 cups shredded sharp cheddar cheese
  • Crumb topping (1 cup breadcrumbs and 2 tablespoons Parmesan cheese sauteed in butter); OR 1 cup crushed croutons sauteed in butter until slightly crisp.


  1. Preheat oven to 350 degrees
  2. Spray a 9×13-inch pan with cooking spray
  3. In a large bowl, stir together tuna, soup, milk, peas, and cheese until well combined
  4. Add in noodles and mix well
  5. Spread evenly into a 9×13-inch pan
  6. Sprinkle crumb/crouton topping on top
  7. Bake uncovered for 30 minutes

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