Entrée: United States – Tuna Casserole

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 can (5 oz (140 g)) tuna
8 oz (225 g) egg noodles
1 cup (150 g) frozen peas
1 can (10.5 oz (300 g)) cream of mushroom soup
1 cup (100 g) shredded cheddar cheese
1 / 2 cup (50 g) breadcrumbs
1 cup (240 ml) milk
1 medium onion, chopped
2 cloves garlic, minced
2 tbsp (30 g) butter
Salt and pepper to taste

Show original ingredient measurements

1 can (5 oz / 140 g) tuna
8 oz (225 g) egg noodles
1 cup (150 g) frozen peas
1 can (10.5 oz / 300 g) cream of mushroom soup
1 cup (100 g) shredded cheddar cheese
1 / 2 cup (50 g) breadcrumbs
1 cup (240 ml) milk
1 medium onion, chopped
2 cloves garlic, minced
2 tbsp (30 g) butter
Salt and pepper to taste

Instructions

1. **Cook the Noodles:** Boil the egg noodles according to the package instructions until al dente, then drain and set aside.

2. **Prepare the Sauce:** Preheat the oven to 375°F (190°C). In a large pan, melt butter over medium heat and sauté diced onion and minced garlic until translucent. Stir in cream of mushroom soup, milk, salt, and pepper. Mix thoroughly and remove from heat.

3. **Combine Ingredients and Assemble:** In a large mixing bowl, combine the cooked noodles, drained canned tuna, frozen peas, and the mushroom sauce. Transfer the mixture to a greased baking dish.

4. **Add Topping and Bake:** Sprinkle shredded cheddar cheese and breadcrumbs over the top of the casserole. Bake in the preheated oven for 20-25 minutes, until the top is golden and bubbly. Let cool slightly before serving.