Description
The best, creamy Healthy Tuna Noodle Casserole that is easy to whip up for a weeknight meal or for a potluck with friends!
Ingredients
Scale
- 1 package of Egg Noodles (We use Al Dente Carba-Nada Egg Fettuccine – 5 oz)
- 1 can of Cream of Mushroom soup (We use Pacific Foods Organic Cream Of Mushroom Condensed Soup – 10.5 oz)
- 5 oz of Evaporated Milk
- ⅓ cup of Diced Onion
- 1 can of Tuna
- 1 ½ cups of frozen Peas
- 8 oz of shredded White Cheddar (¼ cup for sprinkling on top ¾ cup for mixing in)
- 1 – 2 tbsp of Avocado Oil
- ½ tsp of black pepper
Instructions
- Preheat your oven to 350 degrees.
- Cook your noodles according to package directions. Once cooked, drain well and set aside.
- Pour your Avocado Oil in a pan/pot and place chopped onions in the oil. Sauté until translucent.
- In a large bowl, pour your soup and evaporated milk and whisk with well until smooth. Add your noodles and stir well until coated. Add all of your other ingredients.
- Reserving ¼ cup of cheese for sprinkling on top of your casserole, sprinkle the cheese on top of your casserole. Place your mixture in an 8×8 pan coated with non-stick spray. Bake for 25 minutes or until hot and bubbly.