Pea and Tuna Casserole

Pea and Tuna Casserole


28 people made this

Your basic tuna noodle casserole with tinned peas, topped with bread crumbs. A simple and satisfying meal.


Serves: 6 

  • 340g egg noodles
  • 1 (250g) tin tuna, undrained
  • 1 (300g) tin condensed cream of mushroom soup
  • 1 (420g) tin peas, undrained
  • 1 onion, chopped
  • 1/2 cup (125ml) milk
  • 1 pinch salt and black pepper to taste
  • 1/2 cup dry bread crumbs

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Preheat an oven to 180 degrees C. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  2. While the noodles are cooking, stir the tuna, condensed soup, peas with mushrooms and onions, onion, milk, salt and pepper in a bowl until evenly mixed. Gently stir in the cooked pasta, then pour the mixture into a 20x30cm baking dish. Sprinkle evenly with dry bread crumbs.
  3. Bake in the preheated oven until the casserole is bubbling and the bread crumbs are golden brown, about 20 minutes.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate