A reliable family favorite without a lot of fuss. Even the pickiest of eaters will want seconds.
Course Dinner
Keyword Pasta, Seafood
Method Oven
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6
Calories 595kcal
Equipment
1 Large Mixing Bowl
1 9" x 13" Casserole Dish
INGREDIENTS
112 oz. pkgWide Egg Noodles
2 10.5 oz. cansCream of Mushroom Soup - undiluted
1cupCheddar Cheese - shredded, divided
25 oz. cansChunk Lite Tuna (in water) - drained
1cupFrozen Whole Kernal Corn
½sm. can Sliced Mushrooms
½sm. Onion - chopped fine
Salt & Pepper - To Taste
1cupFrench Fried Crispy Onions - See note
INSTRUCTIONS
Fill a large pot with lightly salted water and bring to a rapid boil. Add Egg Noodles and cook until soft, 9 to 10 minutes. Drain
Heat oven to 425°F.
Mix Noodles, Soup, half of the Cheese, Tuna, Corn, Mushrooms, and chopped Onion in a large bowl until well combined. Add Salt/Pepper to taste and then transfer into a 9" x 13" baking dish.
Sprinkle the remaining Cheese on top of the mixture.
Bake until cheese is bubbly, about 15 to 20 minutes.
After Baking, sprinkle French Fried Crispy Onions on top.
Serve hot.
Notes
While Peas are the traditional addition, I prefer Frozen Whole Kernal Corn as listed in the ingredients.French Fried Crispy Onions are available pre-cooked at your local grocer's.