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Easy Tuna Noodle Casserole with Peas and Cheese

Updated on January 3, 2013

Cook Time

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min
Yields: makes 6-8 servings

A Real "Down-Home" Dinner

When I was a little girl growing up in the Pennsylvania woods, my mother used to bake up this HUGE pot of her tuna noodle casserole for dinner. I would butter up some bread, sit down with a cold, tall glass of milk, and eat myself stuffed with it at every meal for days until it was gone.
When I became a mom, I added cheese. Enjoy!

Dinner's Done!

use a can of mushroom soup to make this easy, delicious dinner in about a half hour!
use a can of mushroom soup to make this easy, delicious dinner in about a half hour!


  • 3 cups egg noodles, uncooked
  • 1 10.5 oz can cream of mushroom soup
  • 3/4 cup milk
  • 1 6oz can or 7oz pkg tuna, drained
  • 4oz cheddar cheese, cubed
  • 1/2 can (6 to 8 oz) peas, drained
  • 1/8 tsp black pepper
  • 1 Tbsp butter, melted
  • 1/2 cup bread crumbs


  1. Preheat oven to 350F.
  2. Cook noodles in boiling water for 5-6 minutes, drain.
  3. Meanwhile, in a medium mixing bowl whisk together soup and milk. Stir in tuna, cheese, peas, pepper, and the cooked noodles.
  4. Transfer mixture to a medium-sized casserole dish.
  5. In a small bowl, stir together melted butter and breadcrumbs.
  6. Sprinkle casserole with this breadcrumb mixture.
  7. Bake 25-30 minutes, until breadcrumbs turn golden brown. Let sit 5 minutes to cool before serving.

Make it, then Rate it!

4 stars from 6 ratings of Tuna Noodle Casserole with Cheese and Peas


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