| 03.17.2018

Tuna noodle casserole

tuna.jpgLyndsie Kiebert | Crumbs

This dish — a classic from every mom’s kitchen — feeds a crowd and is incredibly easy to prepare.


  • 1 10-ounce can cream of mushroom soup
  • 3/4 cup milk
  • 2 cups frozen green peas
  • 2 cans (5 ounces each) tuna, drained
  • 12 ounce bag egg noodles, cooked and drained
  • 1 cup Panko breadcrumbs
  • 3 tablespoons butter, melted


  1. Preheat oven to 375 degrees Fahrenheit
  2. In a large bowl, mix milk, soup, tuna, peas and cooked noodles until noodles are coated
  3. Spread mixture evenly in a 9 by 13 casserole dish and back for 25 minutes or until mixture is bubbling slightly
  4. Mix breadcrumbs and melted butter in separate bowl then spread evenly over casserole
  5. Bake for 5 to 10 minutes or until crumbs are browning
  6. Serve warm

Lyndsie Kiebert can be reached at crumbs@uidaho.edu



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