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Tuna Noodle Casserole With Peas

Adding frozen peas to this tuna casserole recipe makes it an easy one dish meal, but if you have a few picky eaters you could leave them out and serve them as a side dish instead.

Course Main Course
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6


  • 1 (12 ounce) package medium egg noodles
  • 2 (10.75 ounce cans) cream of mushroom soup
  • 1 1/2 cups milk
  • 1 (12 ounce) can tuna packed in water, drained
  • 2 (4 ounce) cans mushroom stems and pieces, drained
  • 2 cups frozen peas
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup crackers, crushed (recommended, Ritz)
  • 3 tablespoons butter, melted


  1. Preheat oven to 350 degrees F. Spray a 13x9x2 cooking dish with cooking spray and set aside.

  2. Boil egg noodles according to package directions, but under cook but a minute or two they are al dente (they will finish cooking in the oven) and drain.

  3. In  large bowl, combine the soup and milk and stir until well blended. Add the tuna, mushrooms, frozen peas, salt and pepper. Fold in egg noodles and stir to combine.

  4. Pour noodle mixture into casserole dish. Sprinkle with the crushed crackers and drizzle with  melted butter.

  5. Bake unvovered for 30-35 minutes or until bubbly.