Go Back

Creamy Mushroom and Tuna Noodle Bake

A warm and comforting casserole perfect for any occasion, featuring creamy mushroom soup, egg noodles, tuna, and a blend of vegetables and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 1200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz egg noodles
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup milk
  • 5 oz tuna, drained Consider using solid white albacore for a firmer texture.
  • 1 cup frozen peas Can substitute with other frozen vegetables.
  • 1 cup shredded cheese (cheddar or your choice) Try mozzarella or pepper jack for varied flavors.
  • 1/2 cup chopped onion
  • 1/2 teaspoon garlic powder
  • to taste salt and pepper Taste as you combine to avoid over-seasoning.
  • 1/2 teaspoon dried parsley (optional) For garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a baking dish.
  2. Cook the egg noodles according to package instructions, then drain well.
Mixing
  1. In a large bowl, combine the cream of mushroom soup, milk, garlic powder, salt, and pepper.
  2. Stir in the cooked noodles, drained tuna, frozen peas, chopped onion, and shredded cheese until well mixed.
Baking
  1. Pour the mixture into the greased baking dish and spread evenly.
  2. Bake for 25-30 minutes until bubbly and golden on top.
Serving
  1. Remove from the oven and let cool slightly before serving.

Notes

Store leftovers in an airtight container for up to 3 days. The casserole can be frozen for up to 3 months. Reheat in the oven or microwave.