Ingredients
Method
- Preheat your oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
- Bring a large pot of salted water to a boil and cook the egg noodles for two minutes less than package directions.
- In a large mixing bowl, combine the cream of mushroom soup, milk, onion powder, garlic powder, and black pepper. Whisk until smooth.
- Fold in the drained tuna and frozen peas, then add one cup of shredded cheddar cheese and stir.
- Drain the noodles and add them to the bowl with the tuna mixture, tossing gently to coat.
- Pour the mixture into the prepared baking dish and spread evenly.
- In a small bowl, mix the panko breadcrumbs with melted butter and the remaining half cup of cheese, then sprinkle over the casserole.
- Bake for 20 to 25 minutes until the sauce bubbles and the topping is golden brown.
- Let it rest for five minutes before serving.
Notes
Ensure to undercook the noodles slightly and drain the tuna well to avoid a watery casserole. Use freshly shredded cheese for best results.