Mushroom Tuna Noodle Casserole

This easy casserole with egg noodles, tuna, peas, carrots, and potatoes in cream of mushroom soup is a dish the whole family will love.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 414 Calories

Ingredients

• 1 cup milk
• 1 ½ cups water
• salt to taste
• 1 (10.75 ounce) can condensed cream of mushroom soup
• ground black pepper to taste
• 1 (10 ounce) package frozen green peas
• paprika to taste
• ¾ cup dry bread crumbs
• 2 (15 ounce) cans sliced potatoes, drained
• 5 cups dry egg noodles
• 2 (12 ounce) cans tuna, drained and flaked
• 1 (10 ounce) package frozen carrots

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Step 3

In a mixing bowl combine soup, milk, and water. Pour a small amount of the mixture into a 9x13 inch baking dish; enough to just cover the bottom.

Step 4

Layer the cooked noodles, flaked tuna, peas, carrots, and potatoes until all used up. Pour the remaining soup mixture over the layers. Sprinkle with salt, pepper, and paprika. Lightly coat the entire casserole with bread crumbs.

Step 5

Cover and bake in preheated oven for 45 minutes.