Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
6
Yield:
1 2-quart casserole
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
While the noodles are cooking, heat oil in a medium saucepan over medium heat. Sauté onion and bell peppers in the hot oil until tender, 5 to 7 minutes.
Pour condensed soup into the saucepan. Add tuna, milk, salt, and pepper; mix until well combined. Reduce heat to medium-low.
Drain egg noodles well. Fold noodles into the tuna mixture until well coated. Transfer to a 2-quart casserole and sprinkle bread crumbs over top.
Bake in the preheated oven until the top is crisp and golden brown, 20 to 30 minutes.
Nutrition Facts (per serving)
| 373 | Calories |
| 12g | Fat |
| 49g | Carbs |
| 17g | Protein |
