One of our favorite weeknight meals is this six ingredient, quick and easy tuna casserole. We love that this recipe only needs six standard supermarket ingredients: egg noodles, tuna in water, frozen peas and carrots, an onion, salsa con queso, and a can of cream of mushroom soup. The best part? It makes 8 servings, which means you can either feed a large group or have enough leftovers for several days of lunch. Make quick and easy tuna casserole on Sunday night for easy lunches through the week, or whip it up after a long day of work; it’s hands-off and delicious!
1 bag (12 oz.) egg noodles
3 cans (5 oz. ea.) tuna in water
1 bag (16 oz.) frozen peas and carrots
½ medium onion, chopped
1 jar (16 oz.) salsa con queso
1 can (10 oz.) cream of mushroom soup
- Preheat oven to 375° F.
- Boil the noodles in a large pot on the stovetop per package instructions. Turn off the heat, drain and return the noodles to the pot.
- Add the tuna and peas and carrots to the noodles and stir to combine.
- Place the onions in a small, microwave safe bowl. Microwave on HIGH for 1 minute, stirring halfway through. Add the onions to the noodle mixture.
- Mix in the salsa and the soup until well blended. Pour the entire mixture into an oven safe pan or large casserole (spray with cooking spray first, if needed). Cover with foil or lid and bake for 30 minutes. Remove the foil or lid and bake another 10 minutes. Add salt and pepper to taste.