Quick and Easy Tuna Casserole

This easy tuna casserole is quick to make. Perfect for the busy mom!

Print Recipe

Prep Time 5

Cook Time 25

Total Time 30

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 3458.7 kcal

Equipment

1 Large Stockpot For boiling noodles and mixing ingredients.
1 Colander For draining cooked noodles and peas.
1 Chef's Knife and Cutting Board For chopping the onion.
1 Can Opener For opening tuna and soup cans.
1 Wooden Spoon or Spatula For stirring and combining ingredients.

Ingredients

Main

1 12 ounce package egg noodles
2 cups frozen green peas
2 10.5 ounce cans condensed cream of mushroom soup (such as Campbell’s)
2 5 ounce cans tuna, drained
10 slices American processed cheese
1 onion chopped
ground black pepper to taste

Instructions

Gather all ingredients. Dotdash Meredith Food Studios
Bring a large pot of water to a boil. Add noodles and frozen peas; simmer for 8 to 10 minutes, or until noodles are al dente. Drain well, then return noodles and peas to the pot. Dotdash Meredith Food Studios
Stir in condensed soup, tuna, cheese, onion, and pepper until well mixed and the cheese has melted. Serve. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS

Notes

To elevate this quick casserole, consider substituting the processed American cheese with a blend of sharp cheddar and Monterey Jack for deeper flavor and superior melt. Finely dice the onion for a smoother texture and less raw bite. For an enhanced creamy consistency, a splash of whole milk or even a tablespoon of cream cheese can be incorporated with the soup. Ensure tuna is thoroughly drained to prevent a watery result. For a delightful textural contrast, briefly broil the finished casserole with a topping of buttered breadcrumbs or crushed crackers until golden and crisp. Always taste and adjust seasoning before serving, perhaps a touch of garlic powder or dried dill.