This creamy tuna and pea bake is a comforting and easy-to-make dish perfect for any weeknight dinner.
Cook the egg noodles in a pot of boiling water according to the package instructions. Drain and set aside.
Ensure the noodles are cooked al dente to avoid them becoming too soft during baking.
In a mixing bowl, combine the condensed cream of mushroom soup, diced onion, drained tuna, peas, black pepper, and 2 cups of shredded cheddar cheese.
Mix thoroughly to ensure all ingredients are evenly distributed.
Add the cooked noodles to the mixture and gently stir to combine.
Be gentle to avoid breaking the noodles.
Transfer the mixture into a greased baking dish, spreading it out evenly.
Use a spatula to smooth the top for even baking.
Sprinkle the remaining 0.5 cup of cheddar cheese over the top, followed by the buttery crackers.
Crush the crackers slightly for a more even topping.
Bake in a preheated oven at 350°F for 25 minutes, or until the top is golden and bubbly.
Check halfway through baking to ensure the top doesn't brown too much.
Let the casserole cool for a few minutes before serving. Enjoy your creamy tuna and pea bake!
Allowing it to cool slightly helps the casserole set for easier serving.
