Ingredients:

  • 8 oz (225 g) egg noodles, uncooked
  • 2 cans (5 oz/140 g each) tuna in water, drained and flaked
  • 1 can (10.5 oz/300 g) cream of mushroom soup
  • 1 cup (240 ml) milk
  • 1 cup (120 g) frozen peas
  • 1 cup (100 g) shredded cheddar cheese
  • 1/2 tsp (2 g) garlic powder
  • 1/2 tsp (2 g) onion powder
  • Salt and pepper to taste
  • 1 cup (100 g) breadcrumbs (Italian-style preferred)
  • 2 tbsp (30 g) unsalted butter, melted
  • 1/4 cup (30 g) grated parmesan cheese

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Boil a pot of salted water and cook the egg noodles according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
  3. In a large mixing bowl, combine the cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Stir in the drained tuna, cooked pasta, peas, and cheddar cheese until well-mixed.
  4. Transfer the tuna mixture into a greased casserole dish, spreading it evenly.
  5. In a separate bowl, mix the breadcrumbs, melted butter, and parmesan cheese. Sprinkle the breadcrumb mixture evenly over the casserole.
  6. Bake for 25-30 minutes or until the casserole is bubbly and the topping is golden brown.
  7. Let it cool for a few minutes before serving.