Ingredients:

  • 8 oz (225 g) wide egg noodles or macaroni
  • 1 can (12 oz/340 g) tuna in water, drained and flaked
  • 1 can (10.5 oz/300 g) cream of mushroom soup
  • 1 cup (240 ml) milk
  • 1 cup (100 g) frozen peas
  • 1/2 cup (60 g) grated cheese
  • 1/2 cup (65 g) breadcrumbs
  • 2 tbsp (30 g) unsalted butter, melted
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Boil 4 quarts of salted water. Add the egg noodles and cook according to package directions until al dente. Drain and set aside.
  3. In a large mixing bowl, combine the drained tuna, cream of mushroom soup, milk, frozen peas, and half of the grated cheese. Season with salt and pepper.
  4. Add the cooked pasta to the tuna mixture and gently stir to combine.
  5. Pour the mixture into a greased 9x13 inch baking dish.
  6. In a small bowl, mix breadcrumbs with melted butter until well combined. Sprinkle the breadcrumb mixture and remaining cheese over the casserole.
  7. Bake in the preheated oven for 25-30 minutes, until bubbly and golden brown.
  8. Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.