Pea and Tuna Casserole

    45 minutes

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

    30 people made this

    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 and Ratings
    Global Ratings:

    Reviews in English (31)


    This was a great recipe! I followed most of the ingredients and directions but of course I made a few changes as well. I added fresh mushrooms, used only half an onion, an extra 1/2 cup of milk and then mixed the dry bread crumbs with 1/3 cup grated parmesan cheese then sprinkled on top. Other reviews noted that it tasted bland so I added 1 tbs of Lowry Seasoning Salt, pinch of garlic powder, pinch of Italian seasoning and a dash of cayenne pepper. I also cooked it in the oven for longer for 30 mins instead of 20 so that the mushrooms and onions could cook all the way through. Besides that the family loved it! Definitely is a keeper  -  18 Apr 2010  (Review from Allrecipes USA and Canada)


    The flavor of this casserole was very good, but it was very dry. The only thing I did different was sautee the chopped onion in some butter first. The next time I make this, I will use less noodles. But, it was an easy weeknight dinner and with a little bit of tweaking, this could be a 5 star recipe!  -  31 Mar 2009  (Review from Allrecipes USA and Canada)


    Easy and tasty! I like my casseroles pretty creamy so I used less noodles and a touch more milk. Also, I had no canned veggies, but was happy to saute onion and steam some carrots instead. Also, I used homemade garlic basil bread crumbs.  -  23 Oct 2009  (Review from Allrecipes USA and Canada)