Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 12 Servings
This incredible tuna recipe will surely make your day extra special. Oh, man, you are so in for a treat!
(12-oz) package extra broad egg noodles
2 c frozen peas (or your favourite vegetables)
2 (10.75 oz) cans Campbell’s Condensed Cream of Mushroom Soup (or 1 can mushroom, one can celery)
1 c milk
2 c sharp shredded cheddar cheese, divided
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
2 (10-oz) cans tuna, drained
1 c crushed Ritz crackers
2 tbsp melted butter
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Refer to the directions provided on the package of the noodles on how to cook it. Drain and rinse with cold water to stop the cooking process.
Step 3: In a large mixing bowl, add 1 cup of cheddar cheese, milk, soup, garlic, onion, and pepper. Stir until well combined.
Step 4: Add the cooked pasta, tuna, and peas. Toss until well combined.
Step 5: Transfer the mixture into a 9×13-inch baking dish and spread it evenly.
Step 6: Sprinkle 1 cup of cheddar cheese on top.
Step 7: In a small mixing bowl, add the butter and cracker crumbs. Stir until well combined.
Step 8: Sprinkle the mixture on top of the mixture in the casserole.
Step 9: Place the casserole dish inside the preheated oven and bake for about 25 to 30 minutes or until the cheese has melted completely.
Step 10: Remove from the oven and let it sit at room temperature to cool.
Step 11: Serve and enjoy!
1. Make sure to drain the canned peas before adding them.
2. Feel free to use any kind of pasta for this recipe.
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