Quick and Easy Tuna Noodle Casserole Recipe for Busy Moms”

Here’s a Quick and Easy Tuna Noodle Casserole Recipe that’s perfect for busy days:

Ingredients:

2 cups egg noodles (or gluten-free noodles if preferred)

2 cans (5 oz each) tuna in water, drained

1 can (10.5 oz) cream of mushroom soup (use dairy-free if needed)

1 cup frozen peas (or mixed vegetables)

1 cup shredded cheddar cheese (optional, or use dairy-free cheese)

½ cup milk (or almond milk for dairy-free)

½ cup breadcrumbs or crushed crackers (for topping)

1 tablespoon butter (or olive oil)

Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Noodles: Boil the egg noodles according to the package instructions. Drain and set aside.
3. Make the Casserole Mix:

In a large mixing bowl, combine the cream of mushroom soup, milk, tuna, frozen peas, and half of the shredded cheese.

Add salt and pepper to taste, and mix well.

4. Assemble the Casserole:

Add the cooked noodles to the mixture and stir until everything is well combined.

Transfer the mixture into a greased casserole dish.

5. Add the Topping:

In a small bowl, melt the butter (or use olive oil) and mix it with the breadcrumbs.

Sprinkle the breadcrumb mixture over the casserole. You can also add the remaining cheese on top if you like.

6. Bake:

Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the casserole is bubbly.

7. Serve: Let the casserole cool for a few minutes before serving. Enjoy your delicious, quick, and easy tuna noodle casserole!

This recipe is versatile, so you can adjust ingredients like the type of noodles, vegetables, or dairy-free options to fit your needs.