Prep Time::20 mins
Cook Time::35 mins
Total Time::55 mins
Servings::6
Yield::1 2-quart casserole
Ingredients
1 (12 ounce) package egg noodles
2 tablespoons vegetable oil
¼ cup chopped onion
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
1 (10.5 ounce) can condensed cream of Cheddar cheese soup
1 (5 ounce) can tuna, drained
¼ cup milk
¼ teaspoon salt
ground black pepper to taste
¼ cup Italian seasoned bread crumbs
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
While the noodles are cooking, heat oil in a medium saucepan over medium heat. Sauté onion and bell peppers in the hot oil until tender, 5 to 7 minutes.
Pour condensed soup into the saucepan. Add tuna, milk, salt, and pepper; mix until well combined. Reduce heat to medium-low.
Drain egg noodles well. Fold noodles into the tuna mixture until well coated. Transfer to a 2-quart casserole and sprinkle bread crumbs over top.
Bake in the preheated oven until the top is crisp and golden brown, 20 to 30 minutes.
Tips
For a change of pace, I use pasta shells or spirals instead of egg noodles. I also add canned chopped green chiles and 1/8 teaspoon cayenne, and sometimes top the casserole with sliced American or Cheddar cheese instead of bread crumbs.