Tuna noodle casserole is a classic comfort dish that has graced American dinner tables since the mid-20th century. Born out of the necessity for quick, affordable meals, this casserole combines pantry staples into a warm, satisfying dish. Its simplicity and heartiness make it a go-to for busy weeknights or when you're in need of a nostalgic meal. The creamy texture and savory flavors are sure to win over both young and old alike.

This tuna noodle casserole pairs beautifully with a crisp green salad dressed with a light vinaigrette, which adds a refreshing contrast to the creamy richness of the casserole. You might also consider serving it with some crusty bread or garlic toast to soak up every bit of the delicious sauce. For a touch of color and added nutrients, a side of steamed green beans or broccoli would complement the dish perfectly.

Servings: 4

8 ounces of egg noodles
2 cans (5 ounces each) of tuna, drained
1 can (10.5 ounces) of condensed cream of mushroom soup
1 cup of shredded cheddar cheese

Preheat your oven to 350°F (175°C).

Cook the egg noodles according to package instructions until al dente, then drain.

In a large mixing bowl, combine the cooked noodles, drained tuna, and cream of mushroom soup. Mix until well combined.

Transfer the mixture to a greased 9x13 inch baking dish and spread evenly.

Sprinkle the shredded cheddar cheese evenly over the top.

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Allow to cool slightly before serving.

For a bit of crunch, consider topping the casserole with crushed potato chips or breadcrumbs before baking. If you're looking to add some vegetables, frozen peas or chopped bell peppers can be mixed in with the tuna and noodles. For a more gourmet twist, try using a blend of cheeses, such as Gruyère or Monterey Jack, for a richer flavor profile. You can also substitute the cream of mushroom soup with cream of celery or cream of chicken for a different taste.

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