Tuna Noodle Casserole with Mushroom Soup
Master this Tuna Noodle Casserole with an old fashioned tuna noodle casserole twist. Includes a step-by-step timing guide. Ready in 35 minutes.
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Cooking tools:
- Baking dish
- Oven
- Stove
- Pot
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Can opener
- Spoon
- Rolling pin
- Zip-top bag
- Saucepan
Ingredients
- 12 oz (340g) wide egg noodles
- 2 cans (5 oz/142g each) chunk light tuna in water, drained
- 1 cup (150g) frozen peas, thawed
- 1 cup (115g) shredded sharp cheddar cheese
- 1 can (10.5 oz/298g) condensed cream of mushroom soup
- 1/2 cup (120ml) whole milk
- 1 tbsp (15ml) lemon juice
- 1/2 tsp (2.5g) garlic powder
- 1/4 tsp (1.2g) black pepper
- 1/2 tsp (3g) salt
- 1 cup (120g) crushed Ritz crackers
- 3 tbsp (42g) unsalted butter, melted
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