Description

Tuna, Egg Noodles , Peas “n” Carrots and Cheddar Cheese mixed together in a creamy sauce and topped with a crunchy butter topping.

Ingredients

1 (12) ounce package Egg Noodles, cooked al dente per package directions. 2 (15.5) ounce cans of condensed cream soup (I used Cream of Broccoli) ½ cup milk 2 tablespoons dried onion (Or saute a small diced onion in 2 tablespoons butter till soft) 2 tablespoon granulated garlic (Or 2-3 cloves garlic minced) 1 tablespoon onion powder 1 teaspoon Kosher salt, or to taste ½ teaspoon ground black pepper, or to taste 2 (6) ounce cans of tuna 2 cups frozen peas or mixed vegetables 2 cups of your favorite shredded cheese For the topping: 1 cup crushed Butter crackers or 1 cup Panko Bread Crumbs and 2 tablespoons butter mixed together till crumbly. You could also use crushed Potato Chips or just about topping that will give you a slightly crunchy and salt end result.

Instructions

Preheat the oven to 400 degrees F. Lightly spray with Pam or grease a 9 X 13 inch baking pan. Cooked Egg Noodles per package directions, drain and set aside. In a large bowl add the 2 cans of condensed soup, dried onion, salt & pepper, garlic powder, onion powder, milk and stir to combine. Then add the cheese, tuna, vegetables and Egg Noodles, gently fold until all the Noodles are coated. Poor in to prepared baking dish and top with desired topping. Bake for 20-25 minutes or until heated through and the topping is golden brown. Serve immediately.

Additional Instructions

If you prefer, substitute the tuna for canned chicken.

Tuna Noodle Casserole