Cheesy Tuna Noodle Casserole

Let’s dive into this recipe for ultimate Cheesy Tuna Noodle Casserole with a Crumb Topping. This isn’t just a meal; it’s a trip down memory lane for many of us. Growing up, comfort food was the heart of our home, much like in my Italian heritage. My mother’s kitchen was always filled with the most comforting aromas. This Cheesy Tuna Noodle Casserole with a Crumb Topping recipe brings that same feeling of pure bliss. It’s incredibly budget-friendly, too. You can create a truly satisfying and nostalgic dinner without breaking the bank. Let’s get cooking!

Ingredients:
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1 teaspoon salt
1/4 teaspoon black pepper
2 (6 ounce) cans tuna, drained and flaked
3 cups cooked egg noodles
1 cup shredded cheddar cheese
1 cup crushed butter crackers or breadcrumbs
2 tablespoons melted butter

Instructions:
Preheat your oven to 375 degrees F (190 degrees C). In a large bowl, mix together the condensed cream of mushroom soup, milk, salt, and pepper. Stir in the drained tuna, cooked egg noodles, and shredded cheddar cheese until well combined. Pour the mixture into a 9×13 inch baking dish. In a small bowl, combine the crushed crackers or breadcrumbs with the melted butter. Sprinkle the buttered crumbs evenly over the top of the casserole. Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown. Let it rest for a few minutes before serving.

Notes:
– For an extra cheesy flavor, add more cheddar cheese.
– Feel free to add a handful of frozen peas, or corn, to the casserole mixture for added vegetables.
– Use your favorite type of noodles, if egg noodles are unavailable.

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