Here’s a classic—easy to make and generally liked by all. The only un-healthy item is the condensed cream of mushroom soup, but using a from-scratch substitute is a LOT more work.

As for tuna, the tastiest is packed in olive oil. If you use that, DO NOT drain it – the oil will add more flavor to your casserole.

You may also want to add herbs or spices to this. I would add thyme, or dill, or tarragon. And garlic and onion powder. Maybe paprika on top.

 Ingredients:

2 cups egg noodles

1 can (10.5 oz) condensed cream of mushroom soup

1/2 cup milk

2 - 6 oz. cans of “safe” or “natural” tuna, drained and flaked

1 cup frozen peas (optional)

1/2 cup shredded cheddar cheese

1/4 cup breadcrumbs or (better!) panko

2 Tablespoons butter, melted

Salt and pepper, to taste

 Instructions:

Preheat your oven to 350°F (175°C).

Bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions until al dente. Drain and set aside.

In a large mixing bowl, combine the condensed cream of mushroom soup and milk. Stir until smooth.

Stir in the tuna and frozen peas and herbs or other flavorings (if using) until well combined.

Add the cooked egg noodles to the tuna mixture and stir until everything is evenly coated.

Pour the mixture into a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top. You might want to sprinkle paprika over the cheese.

In a small bowl, mix the breadcrumbs or panko with the melted butter until well combined. Sprinkle the crumb mixture evenly over the cheese layer.

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

Remove from the oven and let it cool slightly before serving. Enjoy your quick and easy tuna casserole!