No-Soup Tuna Noodle Casserole
A lighter take on a classic tuna noodle casserole, filled with hearty ingredients and topped with crunchy potato chips.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Ingredients
Scale
- 8 oz egg noodles
- 2 cans (5 oz each) tuna, drained
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup chopped onion
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed potato chips (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions; drain them thoroughly.
- Mix in a large bowl the cooked noodles, drained tuna, frozen peas, shredded cheddar cheese, sour cream, mayonnaise, chopped onion, garlic powder, salt, and pepper.
- Transfer the noodle mixture to a greased 9×13 inch baking dish.
- Spread the crushed potato chips evenly over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes.
- Let the casserole cool slightly before serving.
Notes
For added flavor, add a splash of Worcestershire sauce or diced bell peppers. This casserole can be made a day in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 30mg
Find it online: https://cookingwithmayaa.com/no-soup-tuna-noodle-casserole/