Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
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1 (12 ounce) package egg noodles
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2 (10.5 ounce) cans condensed cream of mushroom soup
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2 cups shredded Cheddar cheese, divided
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2 (5 ounce) cans salmon, drained
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1 cup frozen green peas
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½ (4.5 ounce) can sliced mushrooms
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¼ cup chopped onion
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1/3 cup breadcrumbs
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Instructions
- Gather all ingredients.
- 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; drain. - Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
- Mix noodles, condensed soup, 1 cup cheese, salmon, peas, mushrooms, and onion in a large bowl until well combined.
- Transfer the mixture into a 9x13-inch baking dish.
- Top the mixture with remaining 1 cup of cheese.
- Bake in the preheated oven until cheese is bubbly, about 15 to 20 minutes.
