My aunt made this for Sunday supper and it completely disappears fast. You only need 4 simple ingredients to make everyone ask for the recipe!

This oven baked 4-ingredient tuna noodle casserole is straight out of my Aunt Linda’s Sunday supper playbook. She’d slide this bubbling dish onto the table and it would be gone before anyone thought about seconds—creamy noodles, tender tuna, and sweet pops of peas with golden-browned edges around the pan. It’s the kind of simple, comforting recipe you can throw together on a busy weeknight or for a casual family get-together, and everyone will swear it must be more complicated than it really is.

Serve this casserole hot, straight from the oven, with a simple green salad or some sliced cucumbers and cherry tomatoes on the side to balance the creaminess. Warm dinner rolls or buttered toast soldiers are great for scooping up the extra sauce from the corners of the dish. If you’d like to round it out a bit more, add a bowl of fruit salad or applesauce for the kids—something cool and sweet pairs really nicely with the cozy, savory flavors here.

Servings: 6

12 oz wide egg noodles (or other short pasta)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch white casserole dish or similar baking dish so the noodles don’t stick and the edges can brown nicely.

Bring a large pot of salted water to a boil. Add the egg noodles and cook until just al dente, 1–2 minutes less than the package directions. You want them a little underdone since they’ll continue cooking in the oven. Drain well.

While the noodles cook, add the condensed cream of mushroom soup to a large mixing bowl. Do not dilute the soup with water or milk; you want it thick and creamy so the casserole holds together.

Stir the drained tuna into the soup, breaking it up gently with a fork so there are no big chunks. Fold in the frozen peas; they’ll help cool the noodles slightly and stay bright green as they bake.

Add the drained noodles to the bowl and gently toss everything together until the noodles are evenly coated in the creamy tuna mixture and the peas are well distributed.

Transfer the mixture to the prepared casserole dish, spreading it into an even layer. Use the back of a spoon to nudge some noodles up along the sides so they can crisp and brown a bit as it bakes.

Bake uncovered for 25–30 minutes, or until the casserole is bubbling around the edges, the top is lightly browned, and the peas look bright and tender. If you like extra browned edges, you can leave it in an extra 5 minutes, watching closely.

Let the casserole rest for about 5–10 minutes before serving so it can set up slightly and scoop more neatly. Serve warm, making sure everyone gets a bit of those golden-browned edges from the sides of the dish.

For picky eaters who shy away from peas, you can use smaller peas (petite peas) or stir in just half the amount and serve extra peas on the side. If someone in your family doesn’t love tuna, you can swap in canned chicken using the exact same amount and method. To make it a bit richer without adding more ingredients, choose tuna packed in water but don’t over-drain it—just press lightly so it stays moist. If you like a looser, saucier casserole, stir in 1/4–1/3 cup water or milk to the soup before mixing (this technically adds a fifth ingredient, but it can help if your family prefers extra creamy). For a make-ahead option, assemble the casserole earlier in the day, cover, and refrigerate; when baking from cold, add 5–10 extra minutes to the baking time. Leftovers reheat well in the oven, covered with foil, at 350°F until warmed through—add a splash of water or milk if it seems too thick. You can also divide the mixture between two smaller dishes, bake one now, and freeze the other (tightly wrapped) for a future busy night.