Creamy Tuna Noodle Bake
Ingredients
12 oz. egg noodles
1 cup frozen peas
2 cans (5 oz each) tuna in water, drained
1/2 cup sour cream or mayonnaise
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese (plus extra for topping)
1/2 cup milk
1/2 tsp. garlic powder
salt and pepper to taste
*Optional topping: 1/2 cup crushed crackers or breadcrumbs mixed with 2 tbsp. melted butter
Directions
Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook the egg noodles according to package directions until al dente. Drain and set aside.
In a large mixing bowl, whisk together the cream of mushroom soup, sour cream (or mayo), milk, garlic powder, salt, and pepper until smooth.
Add in the drained tuna, frozen peas, and 1 cup of shredded cheddar. Mix to combine.
Fold the cooked noodles into the mixture, ensuring all noodles are well coated.
Transfer the mixture to the prepared baking dish. Sprinkle additional cheddar cheese on top. If using, mix crushed crackers or breadcrumbs with melted butter and scatter evenly over the top.
Bake for 25 to 30 minutes, or until the casserole is hot, bubbly, and lightly golden on top.
Let rest for 5 minutes before serving for the best texture and flavor.
https://freerecipenetwork.com/creamy-tuna-noodle-bake/