When it comes to cooking, convenience is key. That’s why a one-pan meal is the perfect solution for busy weeknight dinners. This one-pan tuna noodle casserole, in particular, is perfect for anyone who wants a tasty, home-cooked meal that doesn’t require hours in the kitchen.

Ingredients:

– 8 oz. egg noodles
– 1 can tuna, drained
– 1 can condensed cream of mushroom soup
– 1 cup milk
– ½ cup frozen peas
– ½ cup grated cheddar cheese
– 1 tsp garlic powder
– 1 tsp onion powder
– Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F.

2. Grease a 9-inch baking dish and set aside.

3. Cook egg noodles in salted water until al dente. Drain and set aside.

4. In a large mixing bowl, combine the canned tuna, condensed cream of mushroom soup, milk, frozen peas, grated Cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until evenly combined.

5. Add the cooked noodles to the tuna mixture and stir gently to combine.

6. Pour the mixture into the prepared baking dish, making sure it’s evenly distributed.

7. Cover the dish with aluminum foil and bake for 20 minutes.

8. Remove the foil and bake for an additional 10-15 minutes or until the casserole is golden brown and bubbly.

9. Serve hot and enjoy!

Summary:

– Convenient one-pan meal for busy weeknights
– Cook egg noodles in salted water until al dente
– Combine canned tuna, condensed cream of mushroom soup, milk, frozen peas, grated Cheddar cheese, garlic powder, onion powder, salt and pepper in a mixing bowl
– Add the cooked noodles to the tuna mixture and stir gently
– Pour mixture into a baking dish, cover with foil and bake for 20 minutes
– Remove foil and bake for an additional 10-15 minutes until golden brown and bubbly
– Enjoy!