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Tuna Noodle Casserole

Tuna Noodle Casserole


  • 6 oz. egg noodles (wide or extra wide), cooked
  • 1 small can of tuna, drained and flaked with a fork
  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • 1 cup frozen peas, cooked
  • 1/2 cup (or more) grated sharp cheddar cheese
  • 1 cup fresh bread crumbs cooked in 1 t. butter until slightly crisp
  • fresh grated parmesan cheese