Tasty Tuna Casserole Recipe

Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

Cook the egg noodles in a large pot of salted boiling water according to package directions until al dente. Drain well.

In a large bowl, whisk together the condensed cream of mushroom soup and milk until smooth.

Stir in the drained tuna, frozen peas, garlic powder, onion powder, salt, and black pepper. Add the cooked noodles and mix until everything is evenly coated. If using, stir in half of the shredded cheddar cheese.

Transfer the mixture to the prepared baking dish and spread into an even layer. If using, sprinkle the remaining cheddar cheese over the top.

In a small bowl, combine the breadcrumbs with the melted butter, then sprinkle evenly over the casserole.

Bake for 25–30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown.

Let the tuna casserole rest for 5 minutes before serving to allow it to set slightly.