Ingredients
Scale
- 12 ounces extra broad egg noodles
- 2 cups frozen peas (or canned (See Notes))
- 21.5 ounces condensed cream of mushroom soup ((two 10.75-ounce cans) See Notes)
- 1 cup milk
- 2 cups sharp shredded cheddar cheese (divided)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 20 ounces canned tuna (drained)
- 1 cup crushed Ritz crackers
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 350°F.
- Cook noodles 2 minutes less than package directions, to al dente. They should still have a bite to them, as they will continue cooking in the oven. Drain in a colander, but do not rinse.
- Meanwhile, to a large bowl, add condensed soup, milk, 1 cup of cheddar cheese, onion powder, garlic powder, and pepper. Stir well to combine. Add warm pasta, canned peas, and tuna. Stir to combine. *See Notes if using frozen peas.
- Spread mixture evenly into a 9×13 baking dish. Sprinkle the top with the remaining 1 cup of shredded cheese.
- Combine the cracker crumbs and melted butter in a bowl and sprinkle evenly over top of the casserole.
- Bake for 25-30 minutes, or until the cheese is bubbly and the casserole is heated through.