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Tuna Noodle Casserole

This is your new weeknight lifesaver: a creamy, cheesy, quick prep tuna casserole that requires almost no cleanup, thanks to its one-pot method. After all, this dish is the original dump-and-bake dinner. Just stir tuna, cooked noodles, cream of mushroom soup and a few other pantry items in a baking dish, sprinkle with buttered bread crumbs and pop it into the oven. The soup melts into a delicious sauce that brings everything together. And you can customize it in lots of ways. Don't have peas? Try corn! No bread crumbs? Crush some crackers! See the tips below for even more ideas on how to make tuna noodle casserole your own!

Directions

Recipe Ingredients

  • 1 can (10.5 ounces) Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup or Unsalted Cream of Mushroom Soup
  • 1/2 cup milk
  • 2 tablespoons chopped pimiento (optional, for flavor)
  • 1 cup frozen green peas (about 4 1/2 ounces)
  • 2 cans (about 5 ounces each) tuna in water, drained
  • 2 cups cooked egg noodles (cooked al dente from about 4 ounces dry)
  • 2 tablespoons plain dry bread crumbs
  • 1 tablespoon butter, melted
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