This tuna noodle casserole recipe with cheese was a favorite in my home growing up and now it's a favorite of my family as well. I double the recipe these days for my husband and three children.
Ingredients
- egg noodles: 1 pack (12 ounce pack)
- vegetable oil: 2 Tbsp
- onion: 0.25 cup (chopped)
- green bell pepper: 0.25 cup (chopped)
- red bell pepper: 0.25 cup (chopped)
- condensed cream of Cheddar cheese soup: 1 can (10.5 ounce can)
- tuna: 1 can (5 ounce can, drained)
- milk: 0.25 cup
- salt: 0.25 tsp
- ground black pepper: (to taste)
- Italian seasoned bread crumbs: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
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While the noodles are cooking, heat oil in a medium saucepan over medium heat. Sauté onion and bell peppers in the hot oil until tender, 5 to 7 minutes.
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Pour condensed soup into the saucepan. Add tuna, milk, salt, and pepper; mix until well combined. Reduce heat to medium-low.
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Drain egg noodles well. Fold noodles into the tuna mixture until well coated. Transfer to a 2-quart casserole and sprinkle bread crumbs over top.
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Bake in the preheated oven until the top is crisp and golden brown, 20 to 30 minutes.
