Creamy Tuna Noodle Pantry Casserole
This creamy tuna noodle pantry casserole is a cheap and comforting dinner made with everyday cupboard ingredients. Pasta, canned tuna, peas, cream soup, and a simple crunchy topping turn into an easy baked meal. It is ideal for nights when you need a filling dinner without going shopping. The recipe is simple, familiar, and budget-friendly, which makes it perfect for pantry meal planning.
You can also explore even more ingredient-based dinner ideas using the QuickMealsFinder Recipe Tool to create meals from ingredients you already have at home.
Description
A creamy tuna noodle casserole made with pasta, canned tuna, peas, cream soup, and a crunchy topping.
Ingredients:
- 300g pasta twists or egg noodles
- 2 cans tuna drained
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 1 cup crushed crackers or breadcrumbs
- 1 tbsp melted butter
Instructions
- 1 Preheat your oven to 180°C / 350°F,
Cook the pasta until just tender then drain,
In a large bowl mix cream of mushroom soup milk tuna peas cheddar cheese garlic powder onion powder salt and black pepper,
Stir in the cooked pasta until coated,
Spoon the mixture into a greased casserole dish,
Mix crushed crackers or breadcrumbs with melted butter,
Sprinkle the topping over the casserole,
Bake for 25 to 30 minutes until hot bubbling and golden on top,
Rest for 5 minutes before serving,
Note
Use canned chicken if you do not like tuna. Frozen sweetcorn can replace peas. Add extra milk if the mixture looks too thick before baking.
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